Curried Haddock With Pineapple Iceland Recipes

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CURRIED HADDOCK KEDGEREE



Curried haddock kedgeree image

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix

Provided by Sophie Godwin - Cookery writer

Categories     Dinner

Time 25m

Number Of Ingredients 10

500ml double cream
thumb-sized piece ginger , peeled and grated
½ tsp turmeric
2 tsp ground cumin
2 tsp garam masala
400g undyed smoked haddock fillets (skin on)
300g cooked basmati rice
200g frozen peas
2 large eggs , boiled for 7 mins, peeled and cut into quarters
1small pack coriander , leaves roughly chopped

Steps:

  • Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
  • Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for 3 mins until everything is heated through.
  • Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further 2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
  • Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

Nutrition Facts : Calories 885 calories, Fat 72 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

CURRIED HADDOCK WITH PINEAPPLE (ICELAND)



Curried Haddock With Pineapple (Iceland) image

*Ysurettir Med Ananas og Karri* in Icelandic, this recipe is a veggie-rich, 1-dish meal found in *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "A festive fish dish dating back to the early 1980s. There are many variations on this theme & the dish is often topped w/cheese." (15 min time was allowed for ingredient prep) *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 42m

Yield 4 serving(s)

Number Of Ingredients 14

800 g haddock fillets (skinned & boned)
salt and pepper
2 tablespoons olive oil
1 leek (cleaned & chopped)
1 garlic clove (minced)
1 red bell pepper (seeded & chopped)
1/2 green bell pepper (seeded & chopped)
125 g shrimp
200 g single cream
225 g pineapple tidbits (DO NOT DRAIN)
1 teaspoon Worcestershire sauce
1 teaspoon curry powder (or to taste)
1 teaspoon paprika
115 g button mushrooms (sliced) (optional)

Steps:

  • Preheat oven to 200C (390F). Lightly brush an oven-proof baking dish w/some of the oil & set aside.
  • Cut haddock into pieces, season w/salt + pepper & set aside.
  • Heat remaining oil in a non-stick frying pan. Saute leek & garlic over med-heat till softened. Add chopped bell peppers + mushrooms (if using) & saute for 2-3 minutes.
  • Add shrimp, single cream, pineapple tidbits, & pineapple juice. Stir in Worcestershire sauce, curry powder & paprika. Taste & add salt & pepper as desired.
  • Simmer for 2 minutes. Add fish pieces & simmer for 1 minute.
  • Remove from heat & pour into the prepared baking dish. Cover loosely w/foil & bake for 15-20 minutes. Serve over rice.

PEPPERONI HADDOCK (PEPPERONI-YSA IN ICELANDIC)



Pepperoni Haddock (Pepperoni-Ysa in Icelandic) image

I admit I have not made this (yet), but I love the sound of this recipe as a "kicked-up" version of haddock from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "A spicy sausage is used to flavor a somewhat bland type of fish." While the recipe was written to use pepperoni, it was further noted that chorizo would be a good option or even a nice, smoky bacon as a pers pref for the "spice-intolerant". (Times have been estimated & do not include time to cook the rice) *Enjoy* !

Provided by twissis

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cooked rice
800 g haddock fillets (skinned & boned, 1 3/4 lbs ~ may use cod or halibut)
3 tablespoons flour
salt and pepper
2 tablespoons olive oil
115 g pepperoni (chopped, 4 oz)
150 g button mushrooms (sliced, 5 oz)
1 cup cream
1 tablespoon tomato paste (may use ketchup or chili sauce per note below)
115 g parmesan cheese (grated, 4 oz)

Steps:

  • Preheat oven to 200C (390F). Spray an oven-proof baking dish w/PAM, spread the cooked rice evenly in the dish & set aside.
  • Cut the fish into pieces & dust them w/flour seasoned w/salt + pepper.
  • Heat olive oil in a non-stick frying pan, cook the fish quickly till golden brown on both sides & place evenly on top of rice.
  • Add pepperoni (chorizo or bacon if using) + sliced mushrooms to the frying pan & cook over a fairly high-heat for 3-4 minutes.
  • Add cream + tomato paste & bring to a slow boil. Remove from heat & pour sauce over the fish & rice.
  • Sprinkle grated Parmesan cheese over the top & bake till the cheese is golden brown & bubbling. Serve immediately.
  • NOTE: If you're at all like me, you hate to open a can of tomato paste to use 1 tbsp, so feel free to sub ordinary ketchup or even chili sauce which I would personally favor.

Nutrition Facts : Calories 910.3, Fat 62.8, SaturatedFat 27.6, Cholesterol 252.2, Sodium 2164.1, Carbohydrate 27.7, Fiber 2, Sugar 1.6, Protein 55.8

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