| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Starter, Here’s one , Earlier2 | 1 | servings | |
INGREDIENTS
| 4 | Portions of Haddock Fillet | |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground Paprika |
| 1/2 | ts | Cayenne Pepper |
| 1/2 | ts | Nutmeg |
| 2 | tb | Olive Oil; (2 to 3) |
| 1 | md | Onion; (thinly sliced) |
| 2 | Cloves Garlic; (crushed) | |
| 2 | tb | Pimento; (chopped) |
| 115 | g | Ham; (chopped – small) |
| 8 | Anchovy Fillets | |
| 8 | sl | Tomato |
| 2 | tb | Chives; (chopped) |
| 4 | Mushrooms; (sliced) | |
| 2 | Glasses Dry Spanish Wine |
INSTRUCTIONS
1. Wash and dry the fish fillets. Rub in the mixed spices. 2. Heat the olive oil in a frying pan and lightly brown the onions and garlic. 3. Add the pimento and ham and cook for a further 5 minutes before adding the fish fillets. 4. Cook for a couple of minutes and then turn the fish over. 5. Lay 2 soaked anchovy fillets on each plate of fish, and then add 2 sliced of tomato, the chopped chives and the sliced mushrooms. 6. Pour on the wine and cover the pan. The dish should bake in the oven for 20 - 25 minutes. 7. The contents of the pan will become rather dry, so if necessary add a splash more wine. 8. However the dish is dry, so only add more wine to prevent burning. 9. Serve with a small salad and drizzle melted butter over the fish. Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted by MM_Buster v2.0l.
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