Haddock with Shiitake Mushrooms and Black-Eyed Pea Ragù

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two

By Carla Snyder

Published 2013

  • About

I became very fond of haddock after spending some time in Maine. Of course the catch was gloriously fresh up there, and that might be the secret to becoming enamored of certain fish: that you’ve eaten them just moments away from swimming in the ocean. Here, I’ve jazzed my fave fish with some Cajun seasoning and paired it with a Southern ragù of simmered black-eyed peas, bacon, and shiitake mushrooms for a little Maine by way of Louisiana. Thanks to Stephen Stryjewski of Cochon for the inspi