Watch Neven's Irish Seafood Trails every Wednesday on RTÉ One at 20:30.


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


For the Tomato Sauce

  1. Heat a heavy based pan with the rapeseed oil
  2. Add the diced chorizo, red onion and garlic to the pan and toss in the oil
  3. Add in the ground spices followed by the chopped tomatoes and caster sugar
  4. Allow to simmer for 3-4 minutes on a medium heat
  5. Add in the lemon zest and season with salt & pepper
  6. Add in the cannellini beans & chopped basil and combine

For the Haddock

  1. Using a steamer which fits on top of a pot, bring the water in the pot to the boil.
  2. Place the haddock fillets flesh side down on a square of parchment paper.
  3. Season the skin side of the hake with sea salt and drizzle with rapeseed oil.
  4. Carefully lift the parchment paper into the steaming basket
  5. Leave to steam for approximately 10-15 minutes (depending on the thickness of the haddock), until the fish flakes away.