Saturday, 10 January 2009


This dish traditionally is made with firm fleshed whole fish but I used  smoked and white fish chunks as I had them in my fridge. Mixture of smoked and white fish worked very well for  this recipe. Cod or any other white fish can be used instead of haddock.

  • 1  large carrot
  • 2 medium potatoes 
  • half a cup water or stock
  • 150 g smoked haddock ( 2 medium  fillets )
  • 100 g haddock ( 1 medium fillet )
  • 1 red onion, chopped
  • 2-3 tbsp olive oil
  • Half a tin of tomato with tomato juice
  • 2 cloves of garlic
  • pinch of hot pepper or half of green chili pepper
  • 3-4 bay leaves
  • bunch of dill, chopped
  • juice of half a lemon
  • freshly ground black pepper
1) Peel and cut the potatoes and carrot into small chunks. Place them into a pan with some water just to cover the vegetables. Bring it to boil and cook the veg on high heat for about 5 minutes.
2) In the meantime wash the fish and cut into chunks. Set aside.
3) Saute the onions  in olive oil until just turning brown, add tomatoes, garlic, chili pepper, bay leaves.
4) Arrange the  chunks of fish over the vegetables, then pour the onion and tomato mixture over the fish. Sprinkle chopped dill, lemon juice and black pepper. Cook on low heat for 10- 12 minutes with the lid on. Do not stir.
5) Serve with extra dill and crusty bread. Serves 2.

NOT : I didn't add any salt to this dish as the salt from the smoked fish was just enough.


Osman Güldemir said...

so delicios,

Fahriye's Kitchen said...

Thank you Osman, I am glad you liked it.