Haddock with red wine and bacon sauce | Recipe of the week
Cod and haddock are both members of the gadidae family along with coley, whiting and pollack.
Cod and haddock live in the same waters, and being in the same family you would expect them to have the same texture and taste.
They are similar, but the extra flavour of the haddock lends itself to cooking with deeper flavours.
Ingredients, serves 4
4 thick haddock fillet portions3 rashers streaky smoked bacon (rind removed and cut into thin strips)2 shallots finely diced1 clove garlic finely chopped400ml red wine500ml brown chicken stockDessertspoon capersTablespoon chopped parsleyBay leaf
1/2 hispi cabbage sliced
Method1. Gently fry the bacon in a little oil until just going crispy.2. Pour off any excess fat and add the shallots and garlic. Cook for 3 minutes3. Pour in the red wine, add the bay leaf and reduce the liquid by half.4. Add the chicken stock and reduce all of the liquid until you have half again.5. Pour all of the sauce into a baking tray, pan-fry the haddock skin-side down until browned and then place on to the sauce flesh-side down.6. Bake in a pre-heated oven 200C/gas 8 for eight to 10 minutes.7. While the fish is cooking, blanch the cabbage in boiling water for two minutes, drain, add butter and seasoning and spoon into the centre of four hot bowls.8. Lift the fish from the sauce and place on the cabbage. Add the chopped parsley and capers to the sauce and stir. Spoon the sauce around the fish and serve.