A comforting, simple supper which makes the most of the rich smoked haddock.
1 tbsp olive oil
3 medium onions, finely chopped
1 large garlic clove, thinly sliced
6 pink peppercorns
Black pepper (to taste)
½ tsp crushed coriander seeds
½ tsp ground turmeric
80g Pancetta (we love Veroni Pancetta Affumicata)
300g Jersey Royals or similar waxy potatoes
650ml fish or vegetable stock
1kg Smoked Haddock fillets, from Hutchison’s Fresh Fish
100g kale, tough outer stalks removed
Heat the butter and olive oil in a large pan, then gently sauté the onions for approx. 20 minutes with the garlic, spices and a generous sprinkle of black pepper. Cook until onions are soft and beginning to brown.
While the onions are cooking, chop your pancetta into cubes, roughly quarter the potatoes and warm the stock. When the onions are ready, add potatoes and pancetta, then your stock. Bring to the boil and simmer for around 20 minutes or so, stirring occasionally. Once the potatoes are tender, add the haddock and kale, then put the lid on the pot and cook for another 8-10 minutes or until the fish is lightly steamed and the kale is wilted.
Serve and enjoy, ideally with a glass of chilled white wine!