Curried Haddock With Pineapple Iceland Best Recipes

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COCONUT CURRY HADDOCK

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Coconut Curry Haddock image

Don't you love one-pot recipes? I love making them. As much as I love to cook, not having a big mess makes me very happy. The curry blend smelled so good and the haddock took on the flavors perfectly! Thanks again, City Fish! This is also a 30-minute meal and a paleo dish! Keep it healthy...

Provided by Cindy Anschutz Barbieri

Categories     Seafood     Fish

Time 38m

Yield 4

Number Of Ingredients 13

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound haddock, cut into cubes
  • ¼ cup chopped red bell pepper
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 teaspoons red curry paste
  • 2 teaspoons curry powder
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground turmeric
  • 2 cups baby spinach
  • 1 cup shelled edamame
  • 2 green onions, sliced

Steps:

  • Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
  • Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 8.2 g, Cholesterol 65.5 mg, Fat 26.5 g, Fiber 2.5 g, Protein 25.5 g, SaturatedFat 18.9 g, Sodium 153.4 mg, Sugar 1.1 g

PLOKKFISKUR FROM ICELAND

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Plokkfiskur from Iceland image

My DH was excited when I found this recipe in *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. The English translation of *Plokkfiskur* is *Mashed Fish* but I found that title more than a little off-putting for something that is so favored here & opted to use the Icelandic word. Per the intro, "In early times when Icelandic housewives served poached haddock (or other white fish) w/boiled potatoes several times a wk, there were usually leftovers & they were typically incorporated into this simple & very popular dish. Today people buy fresh fish just to make this dish & it is even sought after & found in upscale restaurants." (Times have been estimated, but this recipe begins w/the fish & potatoes already cooked so that time is not reflected) *Enjoy* ! - *Edited to Add* on 10/3: When visiting w/an Icelandic friend tonite Re this recipe, she said this dish is also popular in a gratin form that adds cheese (usually Gouda) to the mix, tops it w/extra cheese & then finishes it in the oven to heat thru & melt the cheese. *Yum* !

Provided by twissis

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients:

  • 560 g haddock (cooked, 1 1/4 lbs) or 560 g cod (cooked, 1 1/4 lbs)
  • 560 g potatoes (boiled & peeled, 1 1/4 lbs)
  • 1 white onion (chopped finely)
  • 350 ml milk (12 oz)
  • 55 g butter (2 oz)
  • 3 tablespoons flour
  • salt and pepper
  • 2 tablespoons chives (freshly snipped to add color, flavor & garnish)

Steps:

  • Skin, bone & break up the fish into flakes.
  • Roughly chop potatoes & finely chop onion.
  • Slowly heat milk in a saucepan almost to a boiling point.
  • In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.
  • Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
  • Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
  • Add potatoes & stir gently. Cook over low-heat till heated through.
  • Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
  • UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!

Nutrition Facts : Calories 450.6, Fat 15.7, SaturatedFat 9.2, Cholesterol 144.9, Sodium 251.8, Carbohydrate 35.8, Fiber 3.7, Sugar 2.3, Protein 40.6

CURRIED HADDOCK WITH PINEAPPLE (ICELAND)

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Curried Haddock With Pineapple (Iceland) image

*Ysurettir Med Ananas og Karri* in Icelandic, this recipe is a veggie-rich, 1-dish meal found in *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "A festive fish dish dating back to the early 1980s. There are many variations on this theme & the dish is often topped w/cheese." (15 min time was allowed for ingredient prep) *Enjoy* !

Provided by twissis

Categories     One Dish Meal

Time 42m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients:

  • 800 g haddock fillets (skinned & boned)
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 leek (cleaned & chopped)
  • 1 garlic clove (minced)
  • 1 red bell pepper (seeded & chopped)
  • 1/2 green bell pepper (seeded & chopped)
  • 125 g shrimp
  • 200 g single cream
  • 225 g pineapple tidbits (DO NOT DRAIN)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon curry powder (or to taste)
  • 1 teaspoon paprika
  • 115 g button mushrooms (sliced) (optional)

Steps:

  • Preheat oven to 200C (390F). Lightly brush an oven-proof baking dish w/some of the oil & set aside.
  • Cut haddock into pieces, season w/salt + pepper & set aside.
  • Heat remaining oil in a non-stick frying pan. Saute leek & garlic over med-heat till softened. Add chopped bell peppers + mushrooms (if using) & saute for 2-3 minutes.
  • Add shrimp, single cream, pineapple tidbits, & pineapple juice. Stir in Worcestershire sauce, curry powder & paprika. Taste & add salt & pepper as desired.
  • Simmer for 2 minutes. Add fish pieces & simmer for 1 minute.
  • Remove from heat & pour into the prepared baking dish. Cover loosely w/foil & bake for 15-20 minutes. Serve over rice.

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