Monday, October 1, 2012


Icelandic Haddock, just salted and and baked skin side down in a hot skillet in a 425 oven.  Topped post-cooking with toasted bread crumbs mixed with some herbs and olive oil.  The broccoli soup/sauce is just broccoli boiled in chicken stock and blended with caramelized onion and sweated garlic. Made thick almost like a pea soup and seasoned with salt, pepper, and just a drop of Sherry vinegar (it's good with Greek yogurt and/or some harissa spooned in).  

Seems everyone is all about smoked or fried haddock.  Nothing wrong with that, but baked it's a nice economical alternative to halibut.  And best I can tell it's as sustainable as just about any other wild fish. 

Fish from Kate's.  Broccoli from Covered Bridge.