Pepperoni Haddock (Pepperoni-Ysa in Icelandic) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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* ! Ingredients:
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) |
Directions:
1. Preheat oven to 200C (390F). Spray an oven-proof baking dish w/PAM, spread the cooked rice evenly in the dish & set aside.
2. Cut the fish into pieces & dust them w/flour seasoned w/salt + pepper.
3. 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.
4. Add pepperoni (chorizo or bacon if using) + sliced mushrooms to the frying pan & cook over a fairly high-heat for 3-4 minutes.
5. Add cream + tomato paste & bring to a slow boil. Remove from heat & pour sauce over the fish & rice.
6. Sprinkle grated Parmesan cheese over the top & bake till the cheese is golden brown & bubbling. Serve immediately.
7. 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.
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