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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!
Course: Main Course
Cuisine: Icelandic
Keyword: chardonnay, haddock, Icelandic, seafood
Servings: 6 people


  • Dutch oven


  • 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


  • 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.


  • 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