- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 medium onion, or 2 shallots, finely sliced
- 2 cloves garlic, crushed
- half a bulb fennel, diced
- olive oil
- 425 ml fish stock, or vegetable stock
- 1 bouquet garni, made with thyme, parsley and coriander
- 225 g small new potatoes, scraped and quartered
- 350 g undyed smoked haddock fillets, all bones removed
- 275 ml milk
- 225 g salmon, skinned and all pin bones removed
- 1 large red chilli, finely chopped
- 1 pinches saffron
- 275 ml double cream
- 3 tbsp coriander, chopped
- 225 g spinach leaves, washed
- salt and black pepper
- olive focaccia, or crusty bread, to serve
1. Saute the onion, garlic and fennel in 6 tablespoons of olive oil until softened and very lightly golden.
2. Add the fish stock, together with the bouquet garni and the new potatoes. Bring to the boil and simmer gently until the potatoes are just cooked.
3. While the potatoes are cooking, lightly poach the haddock in milk, to the point that the flesh just pulls away from the skin. Flake into chunky pieces, checking thoroughly that there are no bones, and put into a bowl. Strain and reserve the poaching milk.
6. Heat 2 tablespoons of olive oil in a frying pan and gently cook the salmon on both sides, ensuring that it is still pink in the middle.
7. Flake the salmon, and add to the bowl with the haddock.
8. Once the potatoes have cooked, add the haddock and salmon, along with the chilli, saffron, double cream and the reserved poaching milk.
9. Bring back to a simmer and check the seasoning. Just before serving, stir in the chopped coriander and the baby spinach. Stir until the leaves are wilted, around 30 seconds.
10. Serve with olive focaccia or crusty bread.
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