Poached Smoked Haddock With Ackee And Wilted Callaloo
In this Caribbean-inspired dish, tender smoked haddock is gently poached in a fragrant milk infusion, while luscious ackee is sautéed with a medley of vibrant peppers and aromatic spices. The callaloo, cooked until just wilted, adds a fresh, green element to the plate. This flavorful recipe is a delightful celebration of the tropical flavors of the islands.
— Constant Cookbook
Ingredients
- 500ml/17½fl oz semi-skimmed milk
- ½ cinnamon
- 1 vanilla pod
- 4 x 150g/5oz natural smoked haddock
- 110ml/4fl oz extra virgin rapeseed oil
- 2 garlic
- 1 tsp fresh thyme
- ½ tsp black peppercorns
- 1 tsp allspice
- 1 bunch spring onions
- 2 red peppers
- 2 yellow peppers
- 1 tsp chilli jam, preferably made with scotch bonnet chillies
- 5 plum
- about 150ml/5fl oz fish stock
- 1 x 425g/15oz canned ackee
- 500g/1lb 2oz callaloo, washed and dried
Instructions
- For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer.
- Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm.
- For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds.
- Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes.
- Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo.
- For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted.
- To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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