A rich, thick and healthy stew, in this recipe, haddock and bacon are cooked in a tomato and vegetable sauce with potatoes, chillies and cayenne pepper. Serve with rice, or as it is with some warm bread to mop up all the juices.
- 4 x haddock loin fillets, boned and ready to cook
- 2 baking potatoes
- 6 thick rashers back bacon
- 1 large onion
- 1 small celery stalk and 1 small carrot
- 1 red chilli
- 1 x 400g tin chopped tomatoes
- 400ml chicken stock
- 1 glass white wine
- 1 tsp. cayenne pepper or dried red chilli flakes
- 1 garlic clove
- Salt and pepper
Finely dice the onion, celery and carrot. Chop the bacon. Slice the chilli in half and remove the seeds with the back of your knife. Finely dice. Dice the potatoes. Mince the garlic.
Heat oil in a large saucepan. Fry the bacon until golden and releasing oils then remove with a slotted spoon and set to one side. Add the onion, celery and carrot and fry until softened and golden, around 10-15 minutes. Add the garlic and chilli and fry for 1-2 minutes, and add the potatoes and fry until golden.
Add the wine and boil for 1-2 minutes, then stir in the tomatoes, chicken stock, bacon, cayenne, salt and pepper. Bring to the boil, reduce to a simmer and cook for 20 minutes. Chop haddock and add to the stew. Simmer until the haddock and potatoes are cooked and tender, around 15-20 minutes more.