Haddock + Shrimp Feast

Mary Berry’s Haddock and Shrimp Feast

Mary Berry’s Haddock and Shrimp Feast

Recipe by Mary BerryCourse: Main CourseCuisine: BritishDifficulty: medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

1089

kcal
Total time

45

minutes

A simple but delicious dish of rice, vegetables, Haddock and Shrimps that first appeared on Mary Berry’s BBC2 program Simple Comforts and features in her Simple Comforts Cook Book

Ingredients

  • a knob of butter

  • 1 tbsp sunflower oil

  • 2 onions chopped

  • 2 celery sticks finely sliced

  • 1 garlic clove crushed

  • 150 g chestnut mushrooms, thickly sliced

  • 225 g long-grain rice

  • 200 ml white wine

  • 600 ml hot vegetable stock

  • 4 x 125g haddock fillets skinned weight

  • 150 g baby spinach leaves

  • 1 small lemon juice of

  • 2 tbsp chopped dill

  • 2 tbsp chopped parsley

  • 100 ml pouring double cream

  • 2 x 50g pots of potted shrimp

Directions

  • You will need a deep flameproof and ovenproof casserole dish, with a lid, that is wide enough for the haddock pieces to sit side by side.
  • Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
  • Heat the butter and oil in the casserole dish.
  • Add the onions and celery and fry for about 10 minutes over a medium heat.
  • Then add the garlic and mushrooms and fry for 2 minutes.
  • Add the rice and stir to coat it in the vegetable juices, then fry for a couple more minutes.
  • Pour over the wine and hot stock, then season and bring to the boil. Do not stir the rice.
  • Transfer the dish, uncovered, to the oven and cook for about 15 minutes.
  • Season the pieces of fish and after 15 mins remove the casserole dish from the oven and sit the fish on top of the rice – do not overlap the fillets.
  • Bake for another 8–10 minutes until the fish is just done, then transfer the fish to a warm plate.
  • Add the spinach to the casserole dish and place it on the hob.
  • Cover with a lid and allow the steam from the rice to cook the spinach for a few minutes until it has just wilted.
  • Remove the lid and stir, then add the lemon juice, dill, parsley and cream.
  • Stir again and check the seasoning.
  • Warm the potted shrimps in a saucepan until the butter has melted
  • Return the haddock to the casserole dish, spoon the shrimp over the haddock and serve piping hot.

Recipe Video

Recipe and method taken from Mary Berry’s “Simple Comforts

Mary-Berry-Simple-Comforts