East meets west in this warmly spiced dish of smoked fish, lentils and bulgar in a rich, flavourful broth.
Haddock is a white fish like cod, but has soft, delicate flesh that is not suited for salting. As a result, haddock was traditionally preserved by drying and smoking. The fish is first brined in a heavily salted solution and then cold smoked over a period of 1 to 5 days. The cold smoking allows the fish to take on flavor but does not cook the flesh. Smoked haddock has a wonderful “oaky-smoky” flavor that makes it a wonderful base for chowders, soups, tarts and even soufflés.
Smoked haddock fillets are available dyed and undyed. The best in terms of taste – and probably health – are those that are not dyed or are naturally dyed.
If you are not able to find smoked haddock you can substitute hot smoked trout or hot smoked salmon, both flaky fish. These fish are fully cooked so they only need to be folded in to the dish at the end. Or if nothing is available in the smoked fish department, you can sauté a little smoked bacon with the onions and use fresh cod or salmon instead.
Smoked Haddock with Lentils in Turmeric Spiced Broth
Ingredients
- Serves 4 to 6
- 150 g (3/4 cup) French green lentils (or Puy lentils if you can find them)
- 1 garlic clove, finely sliced
- 2 bay leaves
- Sea salt
- 120 mls (1/2 cup) white wine
- Spices:
- ½ tsp turmeric
- ½ tsp cayenne or chilli powder
- ½ tsp ground pepper
- ½ tsp cumin
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- 2 large onions, one finely chopped, one cut into fine slices
- 2 Tbsp olive oil
- 1 tsp dark brown sugar
- 2 Tbsp butter
- 2 Tbsp finely chopped fresh ginger
- 300 g (about 2 medium) waxy potatoes, peeled (or not) and cut into cubes
- 100 g (150g) medium size bulgar wheat
- 1 liter (1 ½ pints) chicken stock (or water)
- 50 mls (1/4 cup) heavy cream (more or less if you like)
- 500 g (1 lb, 2 oz) smoked haddock fillet, skinned and cut into pieces
- A handful of fresh coriander (fresh cilantro) leaves, chopped
- Juice of 1 lime, plus more to serve
Instructions
- Place the lentils, sliced garlic, bay leaves, wine, 400 mls (1 ¾ cups) of water and a pinch of salt in a medium size pot. Bring to a boil, reduce the heat and gently simmer until most of the water has been absorbed and the lentils are just tender. Check to see if they are done after 15 minutes, but it could take 10 minutes longer. Just keep an eye on them because lentils go from tender to mush very quickly. Drain, remove the bay leaves and set aside.
- While the lentils are simmering, cook the sliced onion. Heat the olive oil in a small skillet, add the sliced onions and a pinch of salt. Cook over medium heat until they are soft and starting to brown. Add the sugar and continue cooking until they are lightly caramelised and golden brown. Set aside.
- Measure out all the spices into a small bowl. Heat the 2 tbsps butter in a large, heavy saucepan, add the chopped onion, ginger and a pinch of salt and sauté until soft and slightly coloured about 8 to 10 minutes. Add the spices and cook for 2 minutes. Add the potatoes, bulgar and stock (or water) and bring to a boil. Reduce the heat to medium and leave to gently simmer until the potatoes are tender. When the potatoes are cooked, add the heavy cream then fold in the lentils.
- To finish, add the pieces of fish, pushing them down into the broth. Gently simmer, about 3 to 4 minutes until fish is cooked. Stir in most of the coriander and the lime juice.
- Divide the “stew” between warm bowls and top each serving with some of the caramelised onions and the remaining chopped coriander.
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https://www.charlottepuckette.com/recipes/main-dish-seafoodfish/smoked-haddock-with-lentils-in-turmeric-spiced-broth/
