Haddock Chips With Stuffed Potatoes
- 2 pieces haddock
- olive oil to taste
- 2 shallots chopped
- 3 garlic cloves minced
- 4 tomatoes ripe, chopped
- 1/2 cup white wine
- 6 mushrooms chopped
- 1 bunch coriander chopped
- 6 boiled potatoes
- salt
- ground black pepper
- ground cumin
- 1 pomegranate
- green olives
- pitted black olives
- Preheat oven to 180 degrees Celsius.
- Bake the haddock lightly. Shred into thick chips, and set aside.
- In a large pan, heat a little olive oil, add shallots and 1 garlic clove. Fry until browned, then add the tomatoes.
- Cook tomato mixture for 5 minutes, add white wine, and cook for another 5 minutes.
- In a bowl, mix mushrooms, 2 garlic cloves, and 1/2 of the fresh coriander.
- Use a spoon to cut the top of the potatoes, and make a hole in the potatoes from the top.
- Place the mushroom stuffing in the holes in the potatoes.
- Add the stuffed potatoes to the tomato stew.
- If there's any stuffing left, add it to the stew.
- Season with salt, pepper, and cumin powder.
- Cook on low heat for 10 to 15 minutes. Halfway through cooking, add a bit of water, and the hake chips.
- Remove from heat, add the pomegranate and olives, and sprinkle with the remaining coriander.
- Serve immediately.
haddock, olive oil, shallots, garlic, tomatoes, white wine, mushrooms, coriander chopped, potatoes, salt, ground black pepper, ground cumin, pomegranate, green olives, black olives
Taken from www.yummly.com/recipe/Haddock-Chips-with-Stuffed-Potatoes-898238 (may not work)