Whitby smoked haddock with confit peppers recipe
Smoked haddock served with colourful confit peppers in a herbed tomato sauce and crushed new potatoes.
Ingredients
For the confit peppers in tomato sauce- 1 red pepper, sliced finely
- 1 yellow pepper, sliced finely
- 1 onion, sliced finely
- 50 ml extra virgin olive oil
- 1 sprig of thyme
- 400 g tin of chopped tomatoes
- 500 g new potatoes, peeled
- 1 onion, chopped finely
- 50 ml extra virgin olive oil
- 1 bunch chopped chives
- 4 portions Whitby smoked haddock
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- For the haddock: Place the smoked haddock in a pan and cover with water, bring to the boil and reduce to a simmer for six minutes.
- For the potatoes: Place the potatoes in a pan and cover with cold water. Bring to the boil before reducing to a simmer. Continue to simmer until a knife goes through the potatoes easily.
- Pour into a strainer to remove all the water, allow to drain for five minutes and return to the pan. Crush the potatoes with a fork.
- Add the chopped onion and olive oil, salt and pepper to taste and place back stove on a low heat to keep warm.
- For the confit peppers in tomato sauce: Place a pan on the stove on a medium heat and add the olive oil followed by the peppers, onions and thyme.
- Slowly sweat down until all peppers and onion are cooked, add the tin of tomatoes and then cook for 20 minutes. Season with salt and pepper and then set aside somewhere warm.
- Place the warm crushed potato in the middle of the plate, top with the cooked smoked haddock, pass the peppers out of the tomato sauce and spoon the sauce around the potato, then place the peppers on top of the smoked haddock and serve.
This recipe was devised for cottages4you in association with The Black Swan, Helmsley.
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