White fish with tomatoes, wine and cream

I ate something similar to this in a Turkish restaurant in early December and tried to recreate it for Christmas dinner. Use any white fish – sword fish is especially good – but this time I used haddock.

Serves 4

Four fillets of white fish
Two tins tomatoes
2 big onions
2 cloves garlic
2cm piece root ginger
50g butter
Bunch fresh coriander
Splash double cream
White wine
Olive oil

Peel and slice the onions into thin strips. Fry them very gently in a little olive oil until translucent.  Add the finely chopped garlic and ginger and cook for another couple of minutes. Don’t let the garlic brown.

Add the white wine, and turn up the heat. Let the wine cook off for a bit, then add the tomatoes and butter, and reduce the heat. Simmer gently for half an hour or so, until the sauce is thickened and reduced.

Fry the fish fillets quickly in a frying pan until almost cooked through. Cut into rough chunks and add to the tomatoes sauce along with the prawns and the cream. Heat though, check the fish is cooked, stir through the coriander. Serve with rice and green veg.

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