delicious UK – April 2018

RECIPE AND FOOD STYLING: ROSIE RAMSDEN. PHOTOGRAPH: LIZZIE MAYSON. STYLING: TABITHA HAWKINS

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NEXT

MONTH

Ampersand

cultured butter

Smoked haddock and

jersey royal stew

SERVES 6. HANDS-ON TIME 30 MIN,

SIMMERING TIME 28-30 MIN

• 15g unsalted butter


• Good drizzle olive oil


• 4 onions, finely sliced


• 1 large garlic clove, thickly sliced


• 6 pink peppercorns


• ½ tsp coriander seeds, crushed


• ½ tsp ground turmeric


• 80g pancetta


• 300g jersey royals or other waxy
  potatoes such as charlotte


• 650ml good quality fish or chicken
  stock (preferably homemade)


• 1kg oak-smoked MSC haddock
  fillets, skinned and bones
  removed (where possible)


• 100g baby leaf spinach


• Crème fraîche to serve (optional)

1 Heat the butter and oil in a large

sauté pan (use one with a lid) or

flameproof casserole, then gently

fry the onions for 20 minutes with

the garlic, peppercorns, coriander

seeds, turmeric and plenty of black

pepper. Cover the pan with a lid and

stir occasionally.

2 Meanwhile, slice the pancetta,

quarter the potatoes and warm the

fish stock. When the onions have

softened and are gaining a little

colour (after 8-10 minutes), add the

pancetta and potatoes, then the fish

stock. Bring to the boil, stir, then

simmer for 20 minutes or until the

potatoes feel tender when pierced

with a sharp knife. Top with the

smoked fish and spinach, then

cover with the lid and cook for

8-10 minutes more or until the

fish is lightly steamed and the

spinach is wilted.

3 Evenly divide the fish and the

stew among 6 shallow bowls, then

top each with a spoonful of crème

fraîche to serve, if you like.

PER SERVING 322kcals, 12g fat

(3.7g saturated), 42.7g protein,

9.5g carbs (7.4g sugars), 2.7g salt,

2.6g fibre

WINE EDITOR’S CHOICE Spain’s

albariño is the white for this with its

crisp, refreshing but fruity style.