Haddock Spinach Paella Recipes

Steps:

• To make the sauce, gently heat and stir together the mustard and crème fraîche in a small saucepan, then turn off the heat and set aside.
• Put the spinach in a colander and put in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out as much water as possible, then set aside.
• Put the potatoes in the bottom part of a tiered steamer, just cover with water and bring to the simmer. Lay the fish fillets in the first tier of the steamer and, after the potatoes have cooked for 5 mins, sit on top, cover and steam for a further 5 mins or until the fish is cooked through. While the fish and potatoes are cooking, bring another small pan of water to the boil, add the vinegar and poach the eggs to your liking - we did ours for 2 mins.
• Gently reheat the sauce and add the lemon juice and a small splash of water if it's a little too thick. Season and stir in the chives. Lift the fish tier off the potatoes, drain the potatoes, then tip them back into the pan. Add the spinach and a drizzle of the sauce, and mix to combine. Divide the potatoes and spinach between 2 plates, sit a fillet of haddock on each and top with a poached egg. Drizzle the remaining sauce over the eggs and around the fish, and serve straight away.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
• Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

Steps:

• In a large pot, on high heat, heat the olive oil. When pot is hot, add turkey and chicken and saute quickly until golden brown on all sides. Remove the meats and reserve. To the pan, add the peppers, cilantro and garlic and turn heat to medium high. Cook until caramelized. Pour the rice into the pan and coat it with the mixture. Add the 4 cups water, scallions and packets of Sazon. Stir until mixed well and turn the heat to high until the rice begins to boil. Add the meats and simmer until the rice is cooked through and the mixture begins to thicken slightly. Add more water if needed.
• In a blender, place some of the spinach in and 1/2 cup of water and blend well. Add more spinach as it is blended and more water, if needed. The mixture should be very green and thick. When the rice is done and right before serving add the spinach puree and mix well. Salt and pepper, to taste. Fill 2 round molds with rice, pat down slightly and invert onto the center of each plate to make drums. Place the olives on the tips of the breadsticks to make drumsticks and write a message on the rim of the plate with the tomato paste. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Steps:

• Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
• In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
• Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
• Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.

Steps:

• Grease a 9 X 13 baking dish with olive oil and set aside.
• Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
• Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
• Cut the haddock into serving pieces and place on the spinach.
• Preheat oven to 190C/375°F.
• Heat the oil in a large frying pan, add the onion and celery and fry until softened.
• Add the green pepper and tomatoes and stir well.
• Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
• Pour the vegetables over the fish.
• Arrange the sliced potatoes on top.
• Bake for 30 minutes or until the potatoes are golden brown.
• Serve and enjoy!

Steps:

• Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
• Drain well, squeezing out excess water.
• In a medium skillet, melt butter or margarine over medium low heat.
• Add onions and sauté for about 5 minutes, or until onions are tender.
• Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
• In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
• Place a spoonfuls of spinach between haddock fillets.
• Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
• Bake, uncovered, at 375° for 20 to 25 minutes.
• Fish should flake easily with a fork when done.
• In a small saucepan, melt 1 tablespoon butter or margarine.
• Saute 1 tablespoon finely chopped onion until tender.
• Add 3/4 cup reserved tomato juice and bring to a boil.
• Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
• Continue cooking and stirring until mixture returns to a boil.
• Pour sauce over haddock fillets.
• Serve and enjoy!