Made from

Ingredients

  • 4 haddock fillets, skin on
  • 200g meatballs
  • 4 red peppers, either ready cooked, or grilled and peeled
  • 1 tin of chopped tomatoes or 250ml passata
  • 2tbsp smoked paprika
  • 2 cloves of garlic
  • 1 onion, sliced
  • 1 glass of red wine
  • 4 quails’ eggs
  • Olive oil
  • A few sprigs of parsley
  • Salt and pepper to season

Smoky and hearty Spanish stew

Method

Heat the oven to 220c
Heat a large sauté pan with some olive oil and brown the meatballs then set aside.

Salt the fish well while you cook the meatballs then rinse and pat dry.
Sear the fish skin-side down until crisp then remove from the pan and set aside with the meatballs.

Add the peppers, garlic, 1.5tbsp of the paprika, and the onion to the pan and sauté for five minutes. Add the wine and reduce until it has almost gone then pour in the tomato and bring to the boil. Blitz a little with a stick blender, but keep it quite coarse.

Add the meatballs and the fish and cook in the oven for 10-15 minutes.

Boil the quails’ eggs for one minute then refresh in cold water then peel and sprinkle with paprika.

Divide the fish dish between four bowls, top with the poached eggs, a sprinkle of paprika, a twist of black pepper and some chopped, fresh parsley.

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