Haddock Chips With Stuffed Potatoes

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Bake the haddock lightly. Shred into thick chips, and set aside.

3. 3

   In a large pan, heat a little olive oil, add shallots and 1 garlic clove. Fry until browned, then add the tomatoes.

4. 4

   Cook tomato mixture for 5 minutes, add white wine, and cook for another 5 minutes.

5. 5

   In a bowl, mix mushrooms, 2 garlic cloves, and 1/2 of the fresh coriander.

6. 6

   Use a spoon to cut the top of the potatoes, and make a hole in the potatoes from the top.

7. 7

   Place the mushroom stuffing in the holes in the potatoes.

8. 8

   Add the stuffed potatoes to the tomato stew.

9. 9

   If there's any stuffing left, add it to the stew.

10. 10

    Season with salt, pepper, and cumin powder.

11. 11

    Cook on low heat for 10 to 15 minutes. Halfway through cooking, add a bit of water, and the hake chips.

12. 12

    Remove from heat, add the pomegranate and olives, and sprinkle with the remaining coriander.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.