No chance to do anything before today, as I have been laid low with a nasty cold. It is still lurking, but now I have a little energy and most of my olfactory senses back, I turned to this lovely, homely dish from Mitch Tonks for a bit of comfort. Essentially, it is a stew of fish, chopped boiled eggs and buttery onions in a creamy sauce, given piquancy with English mustard and capers, and enlivened with lots of chopped parsley - almost, as Mitch says, like the filling for a good fish pie but without the potato topping, and like a thicker chowder or cullen skink. Very soothing served in a bowl and accompanied by broccoli and some crisp toast to scoop it all up with. Of course, it is necessary to use the very best fish, and we get fabulous smoked haddock from the Port of Lancaster Smokehouse. In the absence of such splendid fish, do at least make sure you use undyed smoked haddock from the fish counter. If you haven't come across Mitch Tonks before, do yourself a favour and get down to The Seahorse restaurant in beautiful Dartmouth - a place to rival, and possibly surpass, Rick Stein. What Mitch doesn't know about fish isn't worth bothering with. And when in Dartmouth, don't even THINK of going to Burton-Race's Carved Angel next door.....................
I've heard so much about Haddock lately but haven't tried it yet. But I love caper. What a great recipe!
ReplyDeleteI love smopked haddock and that sounds a dream of a recipe!
ReplyDeleteSook: you must try it if you can get hold of it - you could use ordinary haddock or cod, but smoked is best, as the smokiness permeates the whole dish.
ReplyDeleteJoy: I LOVE smoked haddock, but I like any smoked fish really. We are having proper Kippers for breakfast on Sunday - such a treat! Do try this recipe - let me know if you'd like the actual recipe and I'll post it on the OU forum.
This soup looks amazing! I especially like the egg sauce idea!
ReplyDeleteHi Caroline! The combination of smoked haddock and eggs pops up often, especially perhaps in kedgeree, the lightly curried rice dish with chopped egg and flaked smoked haddock folded through. I also make a variation of Eggs Florentine - a base of steamed spinach topped with sliced boiled egg and flaked smoked haddock, topped with cheese sauce and browned under the grill - low carb and low fat if made with skimmed milk, sauce flur and a little Parmesan on the top.
ReplyDeleteOh, I would love the recipe, please, Maggie. Many thanks!
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