Haddock Spinach Paella Recipes

POLLOCK OR HADDOCK WITH SPINACH

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.

HADDOCK & SPINACH PAELLA

Steps:

• Cook the spinach with just the water on the leaves after washing it, in a covered pan for 4-5mins, squeeze out the excess water and roughly chop
• Heat the olive oil in a paella pan or a large frying pan over a high heat, when hot add the fish, spinach, pine nuts, tomatoes, garlic, paprika and dried chilli. Lower the heat and cook for 5-6 mins stirring constantly
• Add the rice and continue to cook, whilst stirring for a couple of mins more. Then add the stock and saffron and simmer gently for 15-20 mins until the stock has been absorbed and the rice is tender. No need to stir, just shake the pan occasionally to prevent the rice sticking too much.
• Leave to rest in a warm place, covered with a tea-towel or foil for approx 5 mins and then serve with the lemon wedges.
• This is also a great barbeque dish if you have a kettle or lidded gas barbeque, I often cook this alfresco on my gas Weber, set on a low-medium flame it creates a good all- round gentle heat which cooks the rice perfectly without burning it to the bottom of the pan (which some folks like!) and traditionally Paella is cooked on a open fire. You could also substitute other fish or shellfish such as monkfish, squid, prawns. Hope you enjoy it.
• Wine notes; very good with a nice dry Spanish Rose, such as Marques de Caceres Rosado or Chivite Gran Fuedo.

SPINACH PAELLA

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.

BAKED HADDOCK WITH SPINACH

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!

BAKED HADDOCK WITH SPINACH AND TOMATOES

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.

HADDOCK AND SPINACH BAKE (OR COD)

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!

HADDOCK & SPINACH CHEESE MELT

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.