Haddock à la Provençale

Inspired by my online friend, Justin, at Buying Seafood, we picked up some fresh haddock this week at our local market. Now, haddock isn’t something that’s always available in our area (not sure why), but it’s a lovely white fish that goes well with a variety of combinations.

Justin had made haddock in a non-FODMAP-friendly recipe (which was delicious!). I decided to try it using a recipe I’ve used for other fish varieties (catfish, salmon, and tilapia), called “à la Provençale” which basically means served with tomatoes, lots of herbs, olives, and olive oil, among other things, then baked. So easy and so delicious!

For this recipe, you’ll need about 1 1/4 pounds of fresh haddock, 1 1/2 cups of diced tomatoes (canned or fresh), 1/2 cup of chopped olives, anchovies, 1 tablespoon of mixed herbs (more about that in a second), garlic, canola oil, and salt and pepper to taste.

Start by chopping the olives. Here, you can pick whatever kind of olives you prefer — black, green, kalamata, or a mixture. I chose a mixture of green and kalamata olives.

Now, get two anchovy fillet halves. (And, anchovy-haters, trust me here — you will not taste anchovy at all because the fillets will dissolve. What it adds is a great savory, umami taste!) I use anchovies packed in olive oil.

Mince the anchovies as finely as possible.

Heat about 1 to 1.5 tablespoons of canola oil over low-medium heat, then add the anchovies and crushed garlic.

Sauté for one minute until the garlic and anchovies soften, then add the chopped olives.

Sauté for another minute or two until the olives also begin to soften around the edges.

Now, add 1/2 cup of wine. Tonight, I used white wine, but I’ve also tried rosé and red — it all depends on how deep and savory you’d like the sauce to be.

Reduce by about one-half, then add the diced tomatoes.

Now, stir to mix well, then add the herbs. I used a combination of basil, thyme, oregano (about 1/4 teaspoon each of dried herbs), then a dash of tarragon (1/8 teaspoon), along with about 1/4 teaspoon cracked black pepper. And I added about 1/4 teaspoon of Spice House’s Ratatouille Seasoning (really great!).

While this mixture is simmering, preheat the oven to 375 degrees, Fahrenheit.

In the meantime, get your haddock fillet ready.

I cut this into five pieces, each about 4 ounces (1/4 pound). 

Place into a baking pan lined with foil and sprayed with canola oil. Then pour the olive-tomato mixture over the fillets.

Cover with foil, and place in the oven on the middle rack. Bake for about 20 to 25 minutes (depends on how thick your fillets are). When done, remove from heat.

We served this tonight with steamed whole-wheat couscous (recipe to be posted in a few days!) and pan-seared zucchini.

And we paired it with a lovely Virginia Merlot from @Slater Run Vineyards, their 2017 Alt Vineyards, classic style. Beautiful!

Enjoy!

 

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1 Comment

Filed under Recipes, wine pairings

One response to “Haddock à la Provençale

  1. Looks amazing…and paired with a local wine as well. Excellent recipe and thanks for the shout out!

    Like

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