Ingredients

Method

• 4 cups vegetable stock
• 12 baby Mediterranean potatoes, peeled
• 15 g lemon thyme
• a small pinch of saffron
• 4 T olive oil
• 12 Dutch shallots, skinned
• 2 T brown sugar
• 2 T balsamic vinegar
• 200 g pink bella (sweetheart) tomatoes
• 400 g smoked haddock fillets
• sea salt and freshly ground black pepper, to taste
• crusty bread, for serving

Method

Ingredients

Using a deep saucepan, bring to a boil the stock, potatoes, thyme and saff ron. Turn down the heat then simmer until the potatoes start to soften.
Using a frying pan, heat the oil then add the shallots and fry over a medium heat until transparent and golden brown. Turn up the heat then sprinkle with the sugar and vinegar. Stir through until the sugar starts to caramelise. Transfer the contents of the frying pan (including the vinegar reduction) to the saucepan containing the broth then add the tomatoes and haddock. Season to taste then simmer for 3 minutes, or until the tomatoes are heated through and the haddock cooked.
Serve warm with crusty bread.

Per serving: 1119.4kJ, 6.3g protein, 10.4g fat, 40.1g carbs

TASTE’s take:
Vine art
It’s been said that a world without tomatoes is like a string quartet without violins. Indeed, today’s exotic new varietals lend a melodious note to everything from salads to soups.