Name: Pan-Seared Haddock in Indian Spiced Broth with Spiced Tomato Chutney / Roasted Shallots / Braised Kale
Yield: Serves 2
Cuisine: Indian
Ingredients: Two 5 oz (155 g) haddock fillets; Pea shoots; 1 Tbsp (15 mL) diced ginger; ¼ cup (60 mL) canned cannellini beans, drained; 3 shallots; 1 Tbsp (15 mL) vegetable oil; ¼ tsp (5 mL) salt; 2 Tbsp (30 mL) unsalted butter; 3 cups (750 mL) chopped kale; ¼ tsp (1 mL) fennel seeds; 1 Tbsp (15 mL) olive oil; 2 Tbsp (30 mL) vegetable oil; ½ tsp (2.5 mL) salt; ¼ cup (60 mL) red wine vinegar; ¼ cup (60 mL) sugar; 1 Tbsp (15 mL) minced garlic; ¼ tsp (1 mL) cumin; ¼ tsp (1 mL) cinnamon; 1 medium shallot, sliced; 1 tsp (5 mL) diced garlic; 1 Tbsp (15 mL) minced ginger; 1 cup (250 mL) diced beefsteak tomatoes; 1 Tbsp (15 mL) chili oil; 1 Tbsp (15 mL) unsalted butter; 3 cups (750 mL) beef broth; 1 Tbsp (15 mL) sugar; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) cardamon; Pinch of cloves; ½ tsp (2.5 mL) allspice

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Curry as a broth? Yup! This recipe is about to rock your world. The natural sweetness of the haddock is perfect for this punchy, fragrant broth with a rich beef base and warm spices. It sounds crazy, but the spiced beef broth works so well with fish. Loaded with kale, charred onions, soft beans, and a spicy, tangy, chewy tomato chutney, this soup is the genie in the lamp.

Serving this in a rustic bowl gives the curry a magnificent look. I love the contrast of the red chutney, golden