Baked Haddock with Tomatoes, Saffron & Wine on Mash

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Preparation info

  • For

    Six

    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is an ideal dish for those cool autumn nights when tomatoes are still in season and deliciously red and ripe. The mustard mash goes well with it, but the mash can be made without mustard if you prefer. Cod is a good substitute for haddock. If your tomatoes are really ripe use a dry white wine; if they are a little underripe, go for a slightly sweeter one. A New Zealand chef, Anna Hansen<