CHICOPEE, Mass. (Mass Appeal) – Haddock is a versatile option for many recipes that call for white fish. Personal Chef Bill Collins from ChefBill.com, showed us two different ways to cook this delicious fish.
Haddock Poached in Ginger
2 tablespoons canola oil
1 garlic clove, peeled and minced
2 1/2 tablespoons ginger, peeled and minced
3/4 cup fish stock (bottled clam juice is fine too)
1/4 cup soy sauce
1/4 cup white wine
1 1/2 pounds fresh haddock
1. In a large skillet, over a medium heat, add the oil. Add the garlic and ginger. After 20 seconds, add the stock, soy sauce, and wine. Bring to a boil, and simmer, covered, for 5 minutes. Season to taste with salt and pepper. If the mixture is too salty, add more stock.
2. Place the filets in the liquid, and poach, covered, until the filets are cooked through, approximately 7-10 minutes.
Serve with rice.
Catfish, cod, tilapia, and other mild white fish work well too.
As a general rule, cook the fish for approximately 10 minutes for every inch of the fish’s thickness
Haddock with Roasted Root Vegetables
1 1/2 pound haddock or schrod, with the skin removed
4 red potatoes, cut into 2″ pieces
2 carrots, sliced
2 onions, peeled and quartered
1 sweet potato or yam, peeled and cut into 2″ pieces
1/4 cup olive oil
extra olive oil
salt and pepper
Preheat the oven to 400°.
Place all of the ingredients (except the haddock) on a sheet pan, Roast the veg in olive oil, in a oven for 35-40 minutes, or until roasted and browned. Turn vegetables every 10 minutes to make sure they brown evenly.
Increase the temperature to 425°. Rub fish with olive oil, and season with salt and pepper. Add the fish to the vegetables (place it on top) and cook for 10+ minutes, or until fish is done to your liking