When looking for ideas for simple midweek suppers, there’s nothing better than a dish like this one, which is cooked in one pan. If you want something to go with it, a green salad is ideal.
Serves 4
2 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, chopped
2⁄3 cup (150 ml) vegetable stock
14 oz can chopped plum tomatoes
1 tbsp sun-dried tomato paste
1⁄2 tsp hot smoked paprika (pimentón picante) (see box)
14 oz can green Puy lentils, rinsed and drained
salt and freshly ground black pepper
4 pieces skinned haddock (or halibut) fillet, each about 41⁄2 oz (125 g)
chopped fresh flat-leaf parsley, to garnish
1. Heat the oil in a large, nonstick sauté pan or deep-sided frying pan with a lid. Add the onion and garlic and fry over medium–high heat for 6–8 minutes or until browned, turning up the heat a little if necessary. Pour in the stock and stir to mix. (See Well-browned onions.)
2. Let the stock bubble briefly, then add the tomatoes. Stir in the sun-dried tomato paste, paprika, and lentils. Simmer for 8–10 minutes. Season to taste with salt and pepper.
3. Pat the fish dry with paper towels and season with salt and pepper. Lay the fillets on top of the tomatoes and lentils, pressing them lightly into the sauce but not submerging them fully, then cover the pan (see Moist, tender fish). Simmer over low heat for 8–10 minutes or until the fish is just cooked and no longer opaque. The consistency of the sauce should be like a thick, spoonable soup. If you need to loosen it, simply pour in a little more hot water or stock at the end.
4. Transfer the fish and sauce to a warmed serving dish and serve immediately, garnished with chopped parsley.
QUICK HADDOCK WITH TOMATO AND PUY LENTILS
KEYS TO PERFECTION
Well-browned onions
You want to create depth of flavor and color, so make sure the onion is softened and well browned before you add the liquid. While adding the stock, stir in the sticky bits at the bottom of the pan for extra flavor.
Moist, tender fish
Lay the fish on the lentils and press lightly to partly submerge it. Keep the fillets whole, so they stay moist while cooking. Covering the pan ensures the fish steams. Simmer very gently, so the fish doesn’t overcook.
Smoked paprika brings a unique taste to the dish. There are 2 types: hot smoked paprika, as used for this recipe, and sweet smoked paprika. As a little can go a long way, add cautiously at first. The amount I have suggested gives a subtle background flavor to the fish that doesn’t overpower, but if you like it smokier, check and adjust to your taste at the end of step 2.