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    Smoked haddock with spinach

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    Smoked haddock with spinach

    A new take on a classic combination.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 600g smoked haddock fillets
    • 400ml whole milk
    • ½ Cooks’ Ingredients cinnamon stick
    • 1 tsp coriander seeds, roughly crushed
    • 1 bay leaf
    • 2 x 400g cans essential Waitrose chick peas, drained, rinsed
    • 250g essential Waitrose spinach
    • 2 tbsp crème fraîche
    • ½ tsp smoked paprika
    • 10g flat-leaf parsley, leaves only, roughly chopped


    1. Put the haddock in a large frying pan, skin-side up, and cover with milk. Add the cinnamon, coriander seeds and bay leaf. Slowly bring to the boil, then reduce the heat and simmer for 5 minutes. Remove the fish with a slotted spoon and set aside. Turn the heat up and bubble for 5 minutes.
    2. Remove the cinnamon and bay leaf and stir in the chick peas and spinach; keep stirring for about 5 minutes.
    3. Meanwhile, pull the skin off the haddock, discard, and flake the fl esh into small pieces. Add to the pan with the crème fraîche and paprika; taste and season. Take off the heat, stir in the parsley and serve.

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    Drinks recommendation

    The inviting aromas of apple and white peach on this classic Austrian white will balance the smoked fish in this dish beautifully. Domäne Wachau Grüner Veltliner 'Terraces' 2009 Wachau, Austria 396509


    Average user rating

    4 stars