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Bookmark Recipe

Haddock with Pasta and Broccoli

A tasty and simple white fish pasta, best served with a light green salad.

4 people
20 min
Nutrition per serving
  • kcal
    606kcal
  • protein
    48g
  • iron
    3.2mg
  • carbs
    72g

Ingredients

    • 700g haddock, skinned and boned
    • 375g pasta – linguini or spaghetti are ideal
    • 250g broccoli, broken up into small florets
    • A little salt and black pepper
    • 125g cream
    • 125g stock
    • 2 cloves garlic, finely chopped
    • 2 chillies, deseeded and finely chopped
    • Juice and grated rind of 1 lemon
    • 1 handful parsley, chopped
    • 2 handfuls watercress or spinach leaves, roughly torn

Main

    • 700g haddock, skinned and boned
    • 375g pasta – linguini or spaghetti are ideal
    • 250g broccoli, broken up into small florets
    • A little salt and black pepper
    • 125g cream
    • 125g stock
    • 2 cloves garlic, finely chopped
    • 2 chillies, deseeded and finely chopped
    • Juice and grated rind of 1 lemon
    • 1 handful parsley, chopped
    • 2 handfuls watercress or spinach leaves, roughly torn

Method

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Cook the pasta in a large saucepan of boiling water as per packet instructions.  For the last minute add the broccoli.  Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid.  Keep warm while you cook the fish and make the sauce.

Heat the grill.  Lightly oil a baking tray and place the fish on it.  Season with salt and pepper.  Cook under the hot grill for 5-6 minutes until the fish flakes easily.

Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper.  Bring to the boil, reduce the heat and let it simmer for 4-5 minutes. 

Then stir this mixture and the watercress and parsley through the pasta.  Finally, flake the fish and gently stir it in. Serve with a green salad.

Method

Copy Text

Cook the pasta in a large saucepan of boiling water as per packet instructions.  For the last minute add the broccoli.  Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid.  Keep warm while you cook the fish and make the sauce.

Heat the grill.  Lightly oil a baking tray and place the fish on it.  Season with salt and pepper.  Cook under the hot grill for 5-6 minutes until the fish flakes easily.

Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper.  Bring to the boil, reduce the heat and let it simmer for 4-5 minutes. 

Then stir this mixture and the watercress and parsley through the pasta.  Finally, flake the fish and gently stir it in. Serve with a green salad.