Curried Haddock With Pineapple (Iceland) |
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Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
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*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* ! Ingredients:
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) |
Directions:
1. Preheat oven to 200C (390F). Lightly brush an oven-proof baking dish w/some of the oil & set aside.
2. Cut haddock into pieces, season w/salt + pepper & set aside.
3. 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.
4. Add shrimp, single cream, pineapple tidbits, & pineapple juice. Stir in Worcestershire sauce, curry powder & paprika. Taste & add salt & pepper as desired.
5. Simmer for 2 minutes. Add fish pieces & simmer for 1 minute.
6. Remove from heat & pour into the prepared baking dish. Cover loosely w/foil & bake for 15-20 minutes. Serve over rice.
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