Haddock Tomato Simmer

Name: Haddock Tomato Simmer
Cuisine: American
Ingredients: 4 Fresh Haddock fillets; 40 grams Bacon (sliced or block); 1 Onion; 1 packet Shimeji mushrooms; 1 clove Garlic; 1 tbsp White wine (if available); 1 can Canned crushed tomatoes; 1 tsp Soup stock granules (Consommé bouillon powder); 1 Bay leaf; 1 dash Salt; 1 dash Pepper; 1 Olive oil; 1 Finely chopped parsley

cookpad.japan @cookpad_jp

This is a tomato-based simmered dish I often make for my daughter, who loves haddock.
Since you don't simmer it for very long, it didn't have a rich enough flavor, so I added bacon.

If you overcook the haddock it becomes tough, so be careful!
Cutting the bacon block adds a richer flavor to the simmer.
If you don't like the haddock skin, remove it before you start.
Gently shake the frying pan 2-3 times in a circular motion while it's simmering. Recipe by Mimosa

This is a tomato-based simmered dish I often make for my daughter, who loves haddock.
Since you don't simmer it for very long, it didn't have a rich enough flavor, so I added bacon.

cookpad.japan @cookpad_jp

This is a tomato-based simmered dish I often make for my daughter, who loves haddock.
Since you don't simmer it for very long, it didn't have a rich enough flavor, so I added bacon.

Saved

Ingredients

4Fresh Haddock fillets
40 gramsBacon (sliced or block)
1Onion
1packet Shimeji mushrooms
1 cloveGarlic
1 tbspWhite wine (if available)
1 canCanned crushed tomatoes
1 tspSoup stock granules (Consommé bouillon powder)
1Bay leaf
1 dashSalt
1 dashPepper
1Olive oil
1Finely chopped parsley

Saved

Steps

1

Cut each haddock fillet into 2-3 pieces. Salt and pepper both sides. If any moisture comes out, pat dry.
2

Mince the garlic, and dice the onion into 3 cm pieces. Cut the bacon into 1 cm strips. Cut off the root of the shimeji mushrooms and shred into small clumps.
3

Heat some olive oil in a frying pan, and add the garlic. Once it becomes aromatic, add the onion and bacon and saute.
4

Once the bacon has browned and the onions are transparent add the haddock and lightly cook both sides. Sprinkle with white wine.
5

Add the shimeji mushrooms, canned tomatoes, soup stock, and bay leaf. Once it's come to a boil, lid and simmer for 10 minutes on low heat. Gently shake the frying pan occasionally as it simmers.
6

Taste and if you find the flavor lacking, adjust with salt and pepper. Transfer to a serving plate, garnish with parsley, and it's complete.