This classic Spanish dish is a deliciously different way to prepare haddock. Feel free to use mussels instead of clams. You can ask your fishmonger for bones to make the stock - use typically disregarded pieces like the head for tasty results.
1 person made this
500g white fish bones
4 sticks celery
1 bay leaf
4 haddock fillets
3 tablespoons plain flour
100ml olive oil
1/2 onion, chopped
4 cloves garlic, chopped
1 glass dry white wine
1 handful chopped fresh parsley
2 hard boiled eggs, peeled and halved
1 bunch asparagus, steamed or boiled
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Method Prep:20min › Cook:35min › Ready in:55min
Bring the water to the boil. Add all of the stock ingredients to the water and cover. Simmer for 20 minutes.
Meanwhile, clean the clams by soaking them in a bowl of salt water. Dredge the haddock fillets in flour and set aside.
In a large saucepan, heat the olive oil. Add the onion and garlic and fry for a few minutes till soft. Add the white wine and parsley, and simmer uncovered for a few minutes so that the alcohol evaporates.
Strain the fish stock and add to the onion mixture. Bring to the boil, then add the floured haddock fillets, skin side up. Cook until firm, then turn the fillets over and add the clams (discarding the salt water they were soaking in).
Cook until the clams have opened and the haddock flakes easily with a fork. Serve, each plate garnished with two halves of egg and a few asparagus spears.