Mary Berry’s Haddock and Shrimp FeastCourse: Main CourseCuisine: BritishDifficulty: medium
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
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
- 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 and method taken from Mary Berry’s “Simple Comforts“