How to cook Irish Haddock Duglese
- 1 pound haddock
- 1 cup dry white wine
- 1 cup water
- 1 teaspoon peppercorns
- 1 large onion, cut in 1/2 inch slices
- 1 ounce butter
- 2 tablespoons plain flour
- 2 tomatoes, peeled and chopped, seeds removed
- 1/4 cup cream
- 1 tablespoon chopped parsley, for garnish
- Preheat oven to 350°F (180°C).
- Cover haddock with cold water, bring slowly to boil, reduce heat and simmer uncovered for 5 minutes, strain off the water.
- Pour wine and 1 cup of water over haddock, scatter peppercorns and onion on top. Cover and simmer gently until just tender.
- Remove haddock with a slotted spoon and place in ovenproff dish. Reserve one cup of liquid for sauce.
- To make Sauce: Melt butter in a pan, blend in the flour, pour in reserved stock. Continue stirring until sauce boils and thickens. Add the peeled and chopped tomatoes and cream.
- Pour sauce over fish, sprinkle with parsley. Bake in oven for 15-20 minutes, and serve immediately with hot fluffy mashed potatoes and steamed vegetables.
The Irish Haddock Duglese recipe very easy to prepare and so good!
Haddock is a fish that is sold worldwide. It is generally sold smoked. It is white fleshed and has a mild smoky flavour. Fillets need to be washed thoroughly before cooking. Poached smoked haddock is a traditional Irish dish that is served for breakfast. Smoked cod can also be used in this seafood recipe.
This recipe for Irish Haddock Duglese serves/makes: 4
The Irish Haddock Duglese recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Haddock
Preparation Method: Baked