| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 225 |
g |
Each smoked haddock and cod fillets; cut into chunks |
| 4 |
tb |
Plain white flour |
|
|
Salt and pepper |
| 7 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 6 |
|
Garlic cloves; crushed |
| 3 |
|
Potatoes; cubed |
| 1 |
|
185 gram can red pimentos; cut into strips |
| 4 |
|
Ripe tomatoes; skinned and roughly |
|
|
; chopped |
| 2 |
tb |
White wine vinegar |
| 750 |
ml |
Dry white wine |
| 750 |
ml |
Fish stock or water |
| 3 |
|
Bay leaves |
| 2 |
|
Hard-boiled eggs; sliced, to garnish |
INSTRUCTIONS
Toss the fish in seasoned flour. Heat 4tbsp of the oil in a frying pan and
fry the fish for 10 minutes, until pale. Set aside.
Add the remaining oil to the pan, and fry the onion and garlic until soft.
Increase the heat and add the potato cubes and two-thirds of the pimento
strips; fry for 5 minutes. Tip into a flameproof casserole.
Add the tomatoes to the frying pan, then add the vinegar, wine, stock, bay
leaves and salt and pepper to taste. Bring to the boil, then pour over the
potatoes. Cover and simmer for 30 minutes or until tender.
Add the fish and simmer for a further 20 minutes or until the fish is
tender and the potatoes are soft. Season to taste and garnish with the
reserved pimento strips and egg.
Serve in shallow soup plates, with wholegrain rolls and a crisp green
salad, dressed with fresh parsley.
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