- 2 T olive oil
- ½ t smoked paprika
- A pinch ground turmeric
- 2 T wheat (cake) flour
- 625 ml warm low-fat milk
- 1 t fish spice
- flaked sea salt and fresh black pepper, to taste
- 60 ml grated parmesan cheese, optional
- 60 ml grated mozzarella cheese, plus 30 ml extra
- 60 ml grated mature cheddar cheese, plus 30 ml extra
- 500 g fresh or frozen MSC certified haddock, cut into chunks
- 400 g long stem broccoli stems
- 1 t teaspoon freshly ground black pepper
1. Preheat the oven to 180º C. For the sauce: in a large non-stick saucepan, heat the olive oil, add the spices and cook for 30 seconds.
2. Whisk in the flour a little at a time to create a roux. Take the pan off the heat and whisk in the warm milk. Place back on the heat and continue whisking until the sauce thickens.
3. Bring to the boil and simmer for 8 minutes, still whisking. Season the fish with spice, salt and pepper and stir until well combined.
4. Switch off the stove and add the different cheeses, stir until melted. Pour the sauce into an oven-proof baking dish.
5. Place the thawed and pat-dried haddock chunks on top of the sauce followed by broccoli stems. Lightly season the broccoli with a pinch of salt. Sprinkle with the extra cheddar and mozzarella cheese.
6. Bake in the oven for 20 minutes until fish is cooked and sauce is golden and bubbling. Serve with fresh dill and lime wedges and starch of your choice (such as crusty bread, potatoes or fries).
This recipe is an extract from the Marine Stewardship Council’s new Blue Cookbook – a sustainable seafood cookbook in collaboration with ten sensational chefs from across the globe. It is part of an initiative to encourage and inspire shoppers to commit to making the best environmental choice when buying the seafood they love this year, and beyond.
Find out more at thebluecookbook.msc.org.