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Mediterranean Haddock with a tomato and smoked paprika stew Serves 2/3



What to do?


  1. Dice the red onion, white onion, orange pepper and chilli.
  2. Sweat together in a hot pan for a few minutes.
  3. Add in all the Steenbergs Spices, herbs and flavoured sugar. Cook for 1 minute.
  4. Pour in the chopped tomotoes and season with salt and pepper.
  5. Bring to the simmer and allow to reduce until rich and thickened.
  6. Stir in the frozen peas at the last minute just to warm through.



  1. While the sauce is reducing, peel the potatoes, cut into quarters and bring to the boil in a pan of salted water.
  2. When cooked, drain and return to the dry pan, add salt, pepper and the butter and mash until smooth.


  1. Place a frying pan on the heat.
  2. Cut the fish fillet into portions, oil lightly and season with salt and pepper.
  3. Fry the fish skin down for 2 minutes, turn and finish cooking for a further minute or so.


TIP: Add a little butter to the pan toward the end of the cooking time to get a lovely golden colour on the fish.

 To serve:

  1. Spoon out the sauce into a large bowl, place the mash in the middle of the bowl and sit the fish fillet on the mash.
  2. Garnish with a little chopped chilli, spring onion and a few flakes of Steenbergs Fleur de Sel


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