Haddock Tomato Simmer
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
Haddock Tomato Simmer
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
Cooking Instructions
- 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.
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