Haddock And Salsa Verde Recipe

Name: Haddock And Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, peeled and chopped; 1 carrot, peeled and sliced; 1 glass white wine, about 150 ml; 6 small gherkins; 2 tablespoons capers, preferably preserved in salt; 1 green chili peppers or 1 red chili pepper, seeded and chopped; 1 shallot, peeled and finely chopped; 12 basil leaves, shredded; 1 limes or 1 lemon; 1 tablespoon chopped fresh dill; 1 bunch flat leaf parsley, stalks removed; 8 black peppercorns; 1 bay leaf; 6 tablespoons extra virgin olive oil; 4 pieces haddock (or your favourite white fish); salt and pepper, to taste

Servings: persons

1 onion, peeled and chopped
1 carrot, peeled and sliced
1 glass white wine, about 150 ml
6 small gherkins
2 tablespoons capers, preferably preserved in salt
1 green chili peppers or 1 red chili pepper, seeded and chopped
1 shallot, peeled and finely chopped
12 basil leaves, shredded
1 limes or 1 lemon
1 tablespoon chopped fresh dill
1 bunch flat leaf parsley, stalks removed
8 black peppercorns
1 bay leaf
6 tablespoons extra virgin olive oil
4 pieces haddock (or your favourite white fish)
salt and pepper, to taste

1
Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
2
Bring to a boil, reduce heat and let simmer for 20 minutes.
3
Meanwhile, make the salsa verde.
4
Start by rinsing the capers and patting them dry.
5
Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
6
Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
7
Blitz until everything is chopped and mixed.
8
Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
9
You may need to scrape down the sides of the bowl.
10
Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
11
Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
12
Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 onion, peeled and chopped, 1 carrot, peeled and sliced, 1 glass white wine, about 150 ml, 6 small gherkins, and more.

Yes, Haddock And Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Haddock And Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions