Haddock and lentil stew with green salsa recipe

Haddock and lentil stew with green salsa recipe

5 ratings

Sit down to this mouthwatering haddock and lentil dish in less than 30 mins. It's the perfect quick and healthy fish recipe for when you're short on time during the week, or as a hot and cosy treat on the weekend. Serve with cool salsa for an extra kick of flavour. See method

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 313 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 tsp turmeric
  • 2 garlic cloves, finely chopped
  • 350g baby potatoes, diced
  • 2 x 250g packs ready-cooked puy lentils
  • 700ml hot vegetable stock
  • 500g skinless haddock

For the salsa

  • 2 garlic cloves, crushed
  • 2 tsp capers, roughly chopped
  • 4 anchovies, drained and chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 100g flat-leaf parsley, finely chopped
  • 100g coriander, finely chopped
  • 100g mint, finely chopped

Each serving contains

  • Energy

    1315kj
    313kcal
    16%
  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    5g 6%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 33.5g Protein 28g Fibre 8.2g

Method

  1. Heat the olive oil in a large, deep, lidded frying pan and cook the onions for 2-3 mins, until soft. Stir in the turmeric, garlic cloves and baby potatoes; season. Cook for 10 mins, adding a little more oil if necessary.
  2. Stir in the puy lentils and pour in the vegetable stock. Bring to the boil, then simmer for 5-10 mins. Sit the haddock chunks on top, then cover and simmer for 5 mins, or until the fish is opaque and cooked through.
  3. Meanwhile, make the salsa. With a fork, mash together the garlic cloves, capers, anchovies, red wine vinegar, extra-virgin olive oil, parsley, coriander and mint.
  4. Dot the salsa over the fish and lentils, stirring gently but taking care not to break up the fish. Serve straight away.

Freezing and defrosting guidelines

Leave to cool. When cold, carefully transfer the mixture to a lidded, freezerproof container. Label and freeze for up to 1 month. Defrost overnight in the fridge, reheat as individual portions in the microwave on high for 4-6 mins, until piping hot. Alternatively, transfer to a large pan, top up with a little hot water and simmer gently until piping hot.

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