Curried Haddock Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient
Interest Group

Ingredients

 Haddock fillets2 Pound
 Water1 Cup (16 tbs)
 Dry white wine1 Cup (16 tbs)
 Bay leaf1/2
 Butter3 Tablespoon
 1/4 cup finely chopped shallot or onion
 Green pepper1/4 Cup (16 tbs), finely chopped
 Stalk celery1 , finely chopped
 Curry powder1 Tablespoon
 Flour3 Tablespoon
 Dry white wine1/2 Cup (16 tbs)
 Tabasco sauce
 Ground black pepper1 To taste
 Chopped parsley
 Salt To Taste

Directions

1. Wipe the fillets with a damp cloth and place in a skillet. Cover with the water and wine and add the bay leaf. Cover closely with aluminum foil and simmer over low heat until the fish flakes easily with a fork, about ten minutes. Drain and reserve the stock. Transfer fish to a heated serving dish and keep warm.
2. In a saucepan, heat the butter and add the vegetables. Cook over low heat ten minutes. Stir in the curry powder and flour. Bring the reserved stock and wine to a boil and, using a wire whisk, add the stock all at once to the vegetable mixture, stirring vigorously until the sauce is thickened and smooth.
3. Simmer gently five minutes and season to taste with Tabasco sauce, salt and pepper. Strain or not, as desired, and pour the sauce, piping hot, over the fish. Garnish with chopped parsley.
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