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Curried Haddock

Western.Chefs's picture
  Haddock fillets 2 Pound
  Water 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Bay leaf 1⁄2
  Butter 3 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Stalk celery 1 , finely chopped
  Curry powder 1 Tablespoon
  Flour 3 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Tabasco sauce 2 Tablespoon
  Ground black pepper To Taste
  Chopped parsley 2 Tablespoon
  Salt To Taste

1. Wipe the fillets with a damp cloth and place in a skillet. Cover with the water and wine and add the bay leaf. Cover closely with aluminum foil and simmer over low heat until the fish flakes easily with a fork, about ten minutes. Drain and reserve the stock. Transfer fish to a heated serving dish and keep warm.
2. In a saucepan, heat the butter and add the vegetables. Cook over low heat ten minutes. Stir in the curry powder and flour. Bring the reserved stock and wine to a boil and, using a wire whisk, add the stock all at once to the vegetable mixture, stirring vigorously until the sauce is thickened and smooth.
3. Simmer gently five minutes and season to taste with Tabasco sauce, salt and pepper. Strain or not, as desired, and pour the sauce, piping hot, over the fish. Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3018 Calories from Fat 1557

% Daily Value*

Total Fat 170 g261.5%

Saturated Fat 56.2 g281.1%

Trans Fat 0 g

Cholesterol 375.8 mg125.3%

Sodium 4382.1 mg182.6%

Total Carbohydrates 211 g70.4%

Dietary Fiber 9.7 g38.6%

Sugars 35.5 g

Protein 112 g223.9%

Vitamin A 92.6% Vitamin C 124.6%

Calcium 39% Iron 110%

*Based on a 2000 Calorie diet


Curried Haddock Recipe