
This is a very popular recipe in Iceland. I usually only make it when I have access to very fresh fish and seafood, which is normally when I’m visiting Iceland. However, a going to a great local fishmonger will probably be cheaper than flying to Iceland! I hope you enjoy this recipe as much as my family does!!
Ingredients:
- 2 cups rinsed Basmati rice
- 4 cups cold water
- 2 Tablespoons of olive oil
- 2 leeks trimmed, chopped (use only the green part) and rinsed
- 3 red bell peppers chopped into 2cm wide square pieces
- 600 grams of double cream (I tried this with single cream and it separates.)
- 3 Tablespoons of Worcestershire Sauce
- 2 Tablespoons paprika
- 2 Tablespoons curry powder
- 450 grams pineapple chunks in juice (save the juice!!!)
- 800 grams fresh haddock fillets cut into 3cm square pieces
- 2 Tablespoons of unsalted butter
- 2-3 cloves of chopped garlic
- 300 grams fresh scallops (baby ones or larger)
- 300 grams cooked baby prawns (sometimes I use frozen ones)
- sea salt
- fresh ground pepper
- freshly grated Parmesan cheese
- freshly chopped coriander leaves
Method:
Begin by setting the oven to 200°C/180°C Fan. Begin by preparing all the ingredients first. This recipe goes quickly and you want to be ready to roll!!!
Basmati Rice: Start by rinsing the 2 cups of Basmati rice under cold water in a pot. Rinse it 3 times. Then add 4 cups of water. to the pot. Bring it to a boil, reduce the heat to low, place the lid on top and simmer for 15 minutes. When the rice is finished, remove from the heat but don’t take off the lid. After 3 minutes, remove the lid and fork the rice gently to break up any chunks. Then put the lid back on to keep the heat in.
Curry Vegetables and Haddock: While the rice is cooking. Melt 2 Tablespoons of olive oil in a Dutch oven or other oven proof dish with a lid over medium-high heat. Add the chopped leaks and sauté for 1 minute. Then add the red and green peppers and cook for another 2 minutes. You don’t want to cook the vegetables too long because they will continue to cook in the oven later. Then add the double cream and stir together. Mix in the Worcestershire sauce, paprika and curry powder. Then add the pineapple chunks and their juice. Stir everything together and bring to a subtle simmer. Just before baking in the oven, add the haddock chunks and some salt and pepper to season.
Bake in the oven for 15 minutes.
Seafood: While the dish is baking, get the scallops, large prawns and baby prawns ready to cook. About 10 minutes before the dish is ready to come out of the oven, heat 2 Tablespoons of unsalted butter in a cast iron skillet until hot. Add the chopped garlic and cook for about 1 minute. Then add the scallops and large uncooked prawns. Cook them for about 2 minutes (1 minute on each side). The scallops will become slightly golden brown with little separations and the large prawns will turn pink when they’re done. Just before both are finished, add the cooked baby prawns and mix together with the scallops and large prawns. This will make sure the baby prawns are warm but not overcooked cooked. Take them off the heat quickly after mixing together.
Remove the dish from the oven, carefully take off the lid and add the remaining seafood. Mix together carefully. Season with salt and fresh pepper to taste.
Serve the curried haddock and seafood over the Basmati rice. Garnish with freshly grated Parmesan cheese, freshly ground black pepper, and freshly chopped coriander leaves.

Wine Pairing:
Enjoy this dish with an oaked Chardonnay. I think the slightly creamier, buttery notes of an oaked Chardonnay will balance the strong curry flavour without overpowering an already very flavourful dish. I highly recommend Kayra Vineyard’s 2013 Barrel Fermented Chardonnay from Turkey. This particular wine was created using whole cluster pressing followed by blending juice that was both tank and barrel fermented. This clever winemaking decision created a beautiful balance between the tropical and citrus flavours followed by a refreshing acidity, delightful secondary flavours of butter and tertiary flavours of nutmeg…an indulgent journey!
Curried Haddock & Seafood w/ Rice and a glass of Chardonnay
Equipment
- Dutch oven
Ingredients
- 2 cups rinsed Basmati Rice
- 4 cups cold water
- 2 tbsp olive oil
- 2 leeks, trimmed, chopped (use only the green part) and rinsed
- 2 red bell peppers chopped into 2cm wide square pieces
- 1 green bell pepper chopped into 2cm wide square pieces
- 600 grams double cream
- 3 tbsp Worcestershire Sauce
- 2 tbsp sweet paprika
- 2 tbsp curry powder
- 450 grams pineapple chunks in juice (save the juice!!!)
- 800 grams fresh haddock fillets cut into 3cm square pieces
- 2 tbsp unsalted butter
- 2-3 cloves of chopped garlic
- 300 grams fresh scallops (baby ones or larger)
- 150 grams fresh large prawns (uncooked)
- 300 grams cooked baby prawns (sometimes I use frozen ones)
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly chopped coriander leaves
Instructions
- Begin by setting the oven to 200°C/180°C Fan and prepare all ingredients.
Basmati Rice
- Thoroughly rinse 2 cups of Basmati rice under cold water in a sieve
- Add the rice to a pot with 4 cups of water.
- Bring rice to a boil, reduce the heat to low, place the lid on top and simmer for 15 minutes.
- When cooked, remove from the heat, don't take off the lid and rest for 3 minutes
- After 3 minutes, remove the lid and fork the rice gently to break up any chunks.
Curry Vegetables and Haddock
- While the rice is cooking, melt 2 tablespoons of olive oil in a Dutch oven or other oven proof dish with a lid over medium-high heat.
- Add the chopped leaks and sauté for 1 minute.
- Add the red and green peppers and cook for another 2 minutes.
- Add the double cream and stir together.
- Mix in the Worcestershire sauce, paprika and curry powder.
- Add the pineapple chunks and their juice.
- Stir everything together and bring to a gentle simmer.
- Just before baking in the oven, add the haddock chunks and some salt and pepper to season.
- Bake in the oven for 15 minutes.
Seafood:
- While the dish is baking, get the scallops, large prawns and baby prawns ready to cook.
- About 10 minutes before the dish is ready to come out of the oven, heat 2 Tablespoons of unsalted butter in a cast iron skillet until hot.
- Add the chopped garlic and cook for about 1 minute. Then add the scallops and large uncooked prawns.
- Cook them for about 2 minutes (1 minute on each side).
- When the scallops are golden brown and the prawns are pink, add the cooked baby prawns and mix together.
- Cook for 1 minutes and then take them off the heat quickly after mixing together.
All together now!
- Remove the dish from the oven, carefully take off the lid and add the remaining seafood.
- Mix together gently
- Season with salt and fresh pepper to taste.
- Serve the curried haddock and seafood over the Basmati rice.
- Garnish with freshly grated Parmesan cheese, freshly ground black pepper, and freshly chopped coriander leaves.
Wine Pairing
- An oaked Chardonnay from a cooler region with higher acidity