Curried Haddock & Seafood w/ Rice and a glass of Chardonnay
This is a family favourite Icelandic recipe. Use the freshest ingredients and you will have a delicious meal with a whole lot of flavour...oh and a glass of Chardonnay to savour as well! Enjoy!
Servings: 6 people
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