Portuguese Skillet Haddock Recipe

Portuguese Skillet HaddockPortuguese Skillet Haddock is another extremely healthy dishes from the Old Farmer's Almanac Garden Fresh Cookbook. Most of the flavor in this dish comes from a simple combination of sautéed vegetables along with the traditional Portuguese ingredient, port wine. We prepared this dish with haddock but it would work well with other varieties of white fish.

2 tbsp. olive oil
6 scallions, chopped
1/4 cup finely chopped celery
1/2 cup sliced mushrooms
2 cloves garlic, minced
1 cup chopped tomatoes
1/4 cup fresh lemon juice
3 tbsp. Madeira wine
1 tbsp. chopped fresh basil or 1 tspn dried basil
1/2 tbsp. chopped fresh tarragon or 1/2 tspn. dried tarragon
1/8 tspn. freshly ground black pepper
1 cup sliced zucchini
1 1/2 pounds haddock, cut into 2-inch pieces
1/4 cup sliced, pitted black olives
1 1/2 cups cooked rice
3 tbsp. chopped fresh parsley, for garnish

  1. In a large skillet over medium-high heat, warm the oil and sauté the scallions, celery, mushrooms, and garlic for 3 minutes, stirring constantly so that the garlic doesn't turn brown.
    sauteed vegetables
  2. Add the tomatoes, lemon juice, wine, basil, tarragon, and pepper.
  3. Bring the liquid to a boil, reduce the heat, and simmer for 5 minutes.
  4. Add the zucchini and cook for 5 minutes.
  5. Add the fish, cover the pan, and continue cooking until the fish flakes easily with a fork, about 10 minutes.
  6. Stir in the black olives.
  7. Serve over rice, garnished with chopped parsley.
Makes 5 servings.

Recipe courtesy of The Old Farmer's Almanac Garden-Fresh Cookbook.

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