Watch Neven's Irish Seafood Trails every Wednesday on RTÉ One at 20:30.
Ingredients
Serves 4
- 2 tbsp rapeseed oil
- 25g butter
- 4 x 175g haddock fillets, skin on with pin-bones removed
- Squeeze lemon juice
- 2 tbsp rapeseed oil
- 100g (4oz) raw chorizo, skinned and diced
- 1 red onion, halved & thinly sliced
- 4 cloves garlic, sliced
- 1 x 400g tin chopped tomatoes
- 1 tsp harissa spice
- 1 tsp ground turmeric powder
- 1 small pinch caster sugar
- Zest of ½ lemon
- 1 x 400g cannellini, drained & rinsed
- 1 tbsp finely chopped fresh basil
- Sea salt & ground black pepper
Method
For the Tomato Sauce
- Heat a heavy based pan with the rapeseed oil
- Add the diced chorizo, red onion and garlic to the pan and toss in the oil
- Add in the ground spices followed by the chopped tomatoes and caster sugar
- Allow to simmer for 3-4 minutes on a medium heat
- Add in the lemon zest and season with salt & pepper
- Add in the cannellini beans & chopped basil and combine
For the Haddock
- Using a steamer which fits on top of a pot, bring the water in the pot to the boil.
- Place the haddock fillets flesh side down on a square of parchment paper.
- Season the skin side of the hake with sea salt and drizzle with rapeseed oil.
- Carefully lift the parchment paper into the steaming basket
- Leave to steam for approximately 10-15 minutes (depending on the thickness of the haddock), until the fish flakes away.
