Haddock Chips with Stuffed Potatoes

Receitas Da Felicidade!
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Description

Taste the rainbow... and the haddock. This dish is a beautiful sight, with colors ranging from red to green to yellow. By shredding the haddock into chips, you are working with its natural tendency to flake after being cooked. Though it seems like the side dish of this recipe, its defining flavor will not be lost in the crowd. Stuffing the potatoes with the mushroom mix will create a dish that has a balanced amount of flavor in every bite. Sprinkle the haddock chips, fresh pomegrante, and olives overtop the finished product, and you've got a combination of flavors that will wake up your taste buds and likely ignite a new passion for cooking.

Ingredients

2 pieces haddock
olive oil (to taste)
2 shallots (chopped)
3 garlic cloves (minced)
4 tomatoes (ripe, chopped)
1/2 cups white wine
6 mushrooms (chopped)
1 bunch coriander (chopped)
6 boiling potatoes
salt
ground black pepper
ground cumin
1 pomegranate
green olives
pitted black olives

Directions

1Preheat oven to 180 degrees Celsius.
2Bake the haddock lightly. Shred into thick chips, and set aside.
3In a large pan, heat a little olive oil, add shallots and 1 garlic clove. Fry until browned, then add the tomatoes.
4Cook tomato mixture for 5 minutes, add white wine, and cook for another 5 minutes.
5In a bowl, mix mushrooms, 2 garlic cloves, and 1/2 of the fresh coriander.
6Use a spoon to cut the top of the potatoes, and make a hole in the potatoes from the top.
7Place the mushroom stuffing in the holes in the potatoes.
8Add the stuffed potatoes to the tomato stew.
9If there's any stuffing left, add it to the stew.
10Season with salt, pepper, and cumin powder.
11Cook on low heat for 10 to 15 minutes. Halfway through cooking, add a bit of water, and the hake chips.
12Remove from heat, add the pomegranate and olives, and sprinkle with the remaining coriander.
13Serve immediately.
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