Whitby smoked haddock with confit peppers recipe Recipe

Name: Whitby smoked haddock with confit peppers recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portions Whitby smoked haddock; 1 red pepper, sliced finely; 1 yellow pepper, sliced finely; 1 onion, sliced finely; 50 ml (1.8fl oz) extra virgin olive oil; 1 sprig of thyme; 400 g (14.1oz) tin of chopped tomatoes; 500 g (17.6oz) new potatoes, peeled; 1 onion, chopped finely; 50 ml (1.8fl oz) extra virgin olive oil; 1 bunch chopped chives

Servings: persons

4 portions Whitby smoked haddock
1 red pepper, sliced finely
1 yellow pepper, sliced finely
1 onion, sliced finely
50 ml (1.8fl oz) extra virgin olive oil
1 sprig of thyme
400 g (14.1oz) tin of chopped tomatoes
500 g (17.6oz) new potatoes, peeled
1 onion, chopped finely
50 ml (1.8fl oz) extra virgin olive oil
1 bunch chopped chives

1
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.
2
For the potatoes: Place the potatoes in a pan and cover with cold water.
3
Bring to the boil before reducing to a simmer.
4
Continue to simmer until a knife goes through the potatoes easily.
5
Pour into a strainer to remove all the water, allow to drain for five minutes and return to the pan.
6
Crush the potatoes with a fork.
7
Add the chopped onion and olive oil, salt and pepper to taste and place back stove on a low heat to keep warm.
8
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.
9
Slowly sweat down until all peppers and onion are cooked, add the tin of tomatoes and then cook for 20 minutes.
10
Season with salt and pepper and then set aside somewhere warm.
11
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.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 portions Whitby smoked haddock, 1 red pepper, sliced finely, 1 yellow pepper, sliced finely, 1 onion, sliced finely, and more.

Yes, Whitby smoked haddock with confit peppers recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whitby smoked haddock with confit peppers recipe

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