Chimichurri Haddock

Name: Chimichurri Haddock
Prep time: 15 min
Cook time: 1 h 12 min
Total time: 1 h 27 min
Yield: Serves 4
Cuisine: Argentinian
Ingredients: 875 ml/30 fl oz/3½ cups Fish Stock, weak Vegetable Stock or ready-made stock; 875 ml/30 fl oz/3½ cups Fish Stock, weak Vegetable Stock or ready-made stock; 875 ml/30 fl oz/3½ cups Fish Stock, weak Vegetable Stock or ready-made stock; thinly pared rind of 1 lemon, pith removed; thinly pared rind of 1 lemon, pith removed; 2 bay leaves; 1 fennel bulb, sliced; 2–4 large garlic cloves, finely chopped, to taste; 2 tbsp lemon juice, plus extra to taste; 2 tbsp finely chopped coriander leaves; 1 red chilli, deseeded if you like, and finely sliced; 2 tbsp chopped parsley leaves; 4 boneless, skinless haddock or cod fillets, about 150 g/5½ oz each and 2.5 cm/1 in thick; 4 boneless, skinless haddock or cod fillets, about 150 g/5½ oz each and 2.5 cm/1 in thick; salt and freshly ground black pepper; 4 boneless, skinless haddock or cod fillets, about 150 g/5½ oz each and 2.5 cm/1 in thick; lemon wedges, to serve; salt and freshly ground black pepper; 125 ml/4 fl oz/½ cup extra virgin olive oil, plus extra if needed; sautéed potatoes, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

875 ml/30 fl oz/3½ cups Fish Stock, weak Vegetable Stock

Americas
Argentina
Fish course
Pescatarian
Gluten-free

Method

Put the stock, bay leaves, fennel and lemon rind in the slow cooker and season with salt and pepper.

Cover the cooker with the lid and cook on HIGH for 1 hour until the flavours are blended.

Switch the cooker to LOW. Add the haddock, re-cover and cook for 12 minutes until the haddock is cooked through and flakes easily. Use a fish slice to remove the fillets from the cooker, the