Vegetarian Poached Haddock In Herbed Broth with dill, chives, and parsley, is a quick and easy to make dinner entree perfect for Lent.
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Not only is it Lent but we are trying to eat healthier again. I’m working on us being on the Mediterranean diet, for dinner anyway. Less meat, more fish, vegetables, and fruit. Paired with a vegetable and a salad, this poached fish recipe is perfect for the diet.
What is poaching and how do you make poached haddock?
Poaching, in cooking terms, means to cook in simmering liquid. Poached eggs is probably the most common, but fish, chicken, and some fruits can also be poached.
Haddock can be poached in water, vegetable or chicken broth, or milk. Use a pan large enough to have the broth completely cover the haddock, bring the broth to just steaming before adding the fish, and let it simmer for 10 minutes. Do not let it come to a boil. The fish needs to be completely covered in the broth because it will be impossible to turn it without breaking.
Cut haddock fillets into pieces in order to fit in the pan.
Using a large saute pan, bring non-tomato based vegetable broth (I use Swanson’s) to just steaming before adding the haddock pieces.
Then add in the herbs. I use dill, parsley, and chives. Paprika and minced garlic would also be good. Add in some lemon juice, and simmer for 10 minutes. Keep an eye on it to make sure it stays at just a slow simmer.
I serve this poached haddock recipe with a salad and brown rice on the side, with the fish in a shallow bowl with some of the broth.
Here are some more fish recipes for Lent or anytime:
Baked Salmon Patties
Garlic Butter Crab Pasta
Italian Panko Baked Haddock
Honey Garlic Salmon
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