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
ground black pepper
pitted black olives
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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.
Siobhan T. 29 May 2015
This dish is amazing! The Haddock and the stuffed potatoes with the mushroom mixture is so delicious. This dish is so colorful and beautiful. The pomegranate adds beautiful color and flavor. This recipe is a keeper, and I will definitely make this again.