Creamy Smoked Haddock Recipe
Of all the smoked haddock recipes, this is the best way to cook it! Poached haddock yields a tender, creamy fish you’ll want to eat all week.
Servings: 4
Calories: 418kcal
Cost: £1.32
Ingredients
- 200 g bacon rashers, sliced into chunks (£0.90)
- 4 cloves of garlic, finely chopped (£0.39)
- Zest of 1 lemon, finely grated (£0.30)
- 300 ml single cream (£1.20)
- 200 g sweetcorn (£0.49)
- 4 smoked haddock fillets (£3.14)
- Handful of fresh parsley, roughly chopped (£0.60)
- 200 g green beans, optional, steamed to serve (£0.89)
Cupboard Essentials
- 1 tbsp olive oil
- Salt and pepper
- 200 ml fish stock
- Optional red pepper flakes
Instructions
- Start by adding the bacon into a large, wide-based frying pan with olive oil. Fry for 8-10 minutes over a low heat, until crispy.
- Add the garlic, lemon zest, and a few cracks of black pepper. Optionally, add a pinch of red pepper flakes for a hint of spice. Fry for a couple of minutes.
- After a few minutes, remove a large spoonful of the crispy bacon and set it aside. Add the cream, fish stock, and sweetcorn. Stir to combine, then add the smoked haddock into the pan. Season with salt and pepper and cook over medium heat for 8-10 minutes.
- Plate up and serve with greens and optional rice. Top with fresh parsley, a crack of black pepper, the reserved crispy bacon, and an optional squeeze of lemon juice.
Notes
- Crisp Your Bacon: Crisping the bacon renders fat that seasons the dish and adds a pleasing texture.
- Don’t Overcook the Fish: Avoid overcooking haddock to prevent it from becoming dry and tough. Check for doneness by gently twisting with a fork.
- Best Served Right Away: This dish is best enjoyed immediately for optimal flavor and texture.
- Season with Lots of Pepper: Adding plenty of pepper balances the rich, salty sauce beautifully.
Nutrition
Calories: 418kcal | Carbohydrates: 13g | Protein: 28g | Fat: 28g