Enjoy a delicious culinary adventure with the Marry Berry Haddock and Shrimp Feast Recipe. This fusion dish combines the succulent flavors of haddock and shrimp in a harmonious union that will enchant your taste buds. This recipe is a celebration of taste, culture, and creativity that is both bold and balanced.
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.
Cooking goes beyond mere nutrition with the Marry Berry Haddock and Shrimp Feast Recipe. It transforms into a joyful experience that combines flavors, cultures, and emotions. Remember that the kitchen is your canvas, and each dish is a work of art as you enjoy every bite of this harmonious creation. You should also read our guide on Mary Berry Strawberry Jam Recipe.
FAQs (Frequently Asked Questions)
Q: Can I make this recipe with frozen haddock and shrimp?
Yes, frozen seafood can be used, but it must be thoroughly thawed and patted dry before marinating.
Q: Can I use regular paprika instead of smoked paprika?
Although smoked paprika adds a distinct flavor, regular paprika can be used for a milder flavor.
Q: What side dishes go well with this meal?
A light arugula salad or roasted vegetables make excellent side dishes.
Q: Is this dish appropriate for special occasions?
Certainly! Its eye-catching appearance and delectable flavor make it a standout choice for parties.
Q: Can I substitute other types of fish for haddock?
Yes, you can experiment with fish such as cod or sea bass, but keep in mind that cooking times vary.
Recipe and method taken from Mary Berry’s “Simple Comforts“