So, after nipping out to the local supermarket this afternoon, I came back with just a handful of items as it looked as though the store had been ransacked earlier on in the day. Despite wanting to do a full shop I decided to grab what I could and save the big shop for in a few days’ time.
The meat counters had been cleared, and there were no fresh vegetables left. Just a few wonky carrots, and a couple off oddly shaped spuds.
The processed meat section of the fridge looked the only part of the shop looking replenished, so I snatched a chorizo ring and found a couple of smoked haddock fillets looking as lonely as ever on the deserted shelf opposite
With no clear recipe in mind for this evening I’d decided to make do with what I’ve got and try make a Spanish style one pot bake.
I made enough for 2 dishes, using 1 fillet of Smoked Haddock. There was plenty of food, so they could be stretched to four people if you doubled up! I chucked a few king prawns in too, but I’ve not listed them on the ingredients as they weren’t needed if I’m honest.
(Serves 2) Prep time: 20 Minutes, Cooking time:30 minutes
- 1 x Fresh Smoked Haddock Fillet (Skinless cut into 2)
- 200g Fresh new potatoes
- Garlic clove chopped
- 1 Medium Egg
- Red Onion
- Red Pepper
- 1 400g x Tinned Tomatoes
- Paprika spice
- Olive Oil
- Fresh parsley Leaves for garnish
- Pre-cook the potatoes by bringing a saucepan to the boil, and simmering for 10 mins until tender, and drain.
- Heat oil in a deep-frying pan or casserole dish and fry the chorizo on a medium heat for a few minutes
- Add the onion and the garlic and continue to stir until onions are soft. Add the paprika, garlic, and chopped red peppers, and cook for a further 2-3 mins seasoning well.
- By now the potatoes should have cooled. Peel the skins and cut into quarters.
- Add the potatoes, and tinned tomatoes. Place a lid on and leave for a few minutes.
- Add the haddock fillet and cook for 6 minutes with the lid on again.
- Make two wells for the eggs, and crack eggs into wells and replace lid for a further 5 minutes (My egg was still runny)
- Garnish with a sprinkle of chopped parsley to serve!
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