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Haddock and lentil stew with green salsa recipe

30 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

If you haven't got any baby potatoes, try dicing a large white potato instead

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

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.
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.
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.
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.

See more Fish recipes