Haddock with Broccoli Pasta

This Haddock with Broccoli Pasta is another kitchen experiment that turned out pretty well, so I’m sharing it with you all. It’s really quick and easy to prepare, brilliant for a mid week supper. The fish used in this recipe can be replaced with any fish of your choice – I had originally planned to use Salmon (as that’s what I thought I had at home) but it turned out to be a bag of haddock and was tasty nevertheless, use whatever fish you prefer. If you don’t enjoy the taste of dill you may replace this with parsley, however if you’ve never tried using dill before I would recommend using it as it really works well in this dish. And lastly you may use any pasta of your choice, it really doesn’t matter, I used tri colour Trottole pasta to add colour to the dish. I hope you guys enjoy this one!

Serves 6

You will need: for Haddock with Broccoli Pasta

300g pasta (I used tricolour Trottole pasta)
2 tbsp butter
1 tbsp oil
2 bay leaves
1 large onion, diced
3 cloves garlic, finely chopped
1/2 tsp salt (can be adjusted later)
1 tsp paprika
1/2 tsp white pepper
1/2 tsp black pepper
475g haddock fillets
1 broccoli head, cut into small florets
1.5 cups of double cream
300ml chicken stock (you can use vegetable stock too)
2 tbsp chopped dill
150g grated cheddar
4 tsp cornflour (dissolved in 2 – 3 tbsp of cold water)
extra dill and cheese to garnish

Method:

1. Boil the pasta in salted water with a little oil, following manufacturers guidelines. Drain, rinse with cold water and leave to one side.

2. Heat the butter and oil in a wide skillet/saucepan. Once the butter is melted add bay leaves, onion and garlic and saute for a few minutes until slightly brown.

3. Next add salt, paprika, white pepper and black pepper, fry for a couple of minutes.

4. Add the haddock fillets, mix well with the onions and cover to cook through. Once the fish is white all the way through, use a wooden spoon and flake the fish.

5. Next add the broccoli florets, double cream, chicken stock, dill and the grated cheddar. Dissolve the cornflour using cold water and add this to the saucepan too. Simmer the ingredients over a low flame till the broccoli is cooked to your preference.

6. Once the broccoli is cooked, remove the saucepan from the heat and stir in the cooked pasta. Pour into a large dish and garnish with extra dill and cheese (I used chives as I was out of fresh dill).

7. Enjoy! Bon Appetit!

Haddock with Broccoli Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 300g pasta (I used tricolour Trottole pasta)
  • 2 tbsp butter
  • 1 tbsp oil
  • 2 bay leaves
  • 1 large onion, diced
  • 3 cloves garlic, finely chopped
  • ½ tsp salt (can be adjusted later)
  • 1 tsp paprika
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 475g haddock fillets
  • 1 broccoli head, cut into small florets
  • 1.5 cups of double cream
  • 300ml chicken stock (you can use vegetable stock too)
  • 2 tbsp chopped dill
  • 150g grated cheddar
  • 4 tsp cornflour (dissolved in 2 - 3 tbsp of cold water)
  • extra dill and cheese to garnish
Method
  1. Boil the pasta in salted water with a little oil, following manufacturers guidelines. Drain, rinse with cold water and leave to one side.
  2. Heat the butter and oil in a wide skillet/saucepan. Once the butter is melted add bay leaves, onion and garlic and saute for a few minutes until slightly brown.
  3. Next add salt, paprika, white pepper and black pepper, fry for a couple of minutes.
  4. Add the haddock fillets, mix well with the onions and cover to cook through. Once the fish is white all the way through, use a wooden spoon and flake the fish.
  5. Next add the broccoli florets, double cream, chicken stock, dill and the grated cheddar. Dissolve the cornflour using cold water and add this to the saucepan too. Simmer the ingredients over a low flame till the broccoli is cooked to your preference.
  6. Once the broccoli is cooked, remove the saucepan from the heat and stir in the cooked pasta. Pour into a large dish and garnish with extra dill and cheese (I used chives as I was out of fresh dill).
  7. Enjoy! Bon Appetit!

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