Smoked Haddock, Cannellini and Lemon Crumb Braise

03 November 2009 09:54

Ingredients Serves four

455g (1lb) smoked coley, haddock or cod fillets, skinned and cut into 2.5cm (1in) cubes
Grated rind and juice of two lemons
55g (2oz) butter
1 x 15ml spoon (1 tablespoon) olive oil
1 onion, finely chopped
2 celery sticks, finely sliced
2 bay leaves
1 x 227g can of chopped tomatoes
425ml (15 fl oz) vegetable stock
1 x 425g can of cannellini beans, drained
3 x 15ml spoon (3 tablespoons) of white breadcrumbs
2 x 15ml spoon (2 tablespoons) fresh parsley

How to cook

● Heat half the butter with the oil and lightly fry the onion and celery until softened.
● Stir in the bay leaves, tomatoes and stock, and simmer for 20 minutes. Stir in the lemon juice, cannellini beans and fish, and simmer for six to eight minutes, until the fish is cooked through.
● Heat the remaining butter in a pan and fry the breadcrumbs until crisp and golden. Stir in the grated lemon rind and parsley.
● Serve the braise in bowls with the breadcrumbs sprinkled on top.