Rosemary fried haddock on a bed of Moloh Portuguese

 Molho Portuguese – Portuguese tomato and red pepper sauce

 250g of ripe tomatoes

100g of sundried tomatoes in oil diced

½  large “Spanish” onion chopped not too fine 1 dsp of tomato purée

2 garlic cloves, crushed

1 red pepper

3 anchovy filets chopped

1 bird’s eye chilli diced fine (or more according to taste)

2 table spoons of chopped parsley

2 tsp. of chopped capers

2 table spoons of oil. (for cooking)

Splash of red wine vinegar

1 glass of red wine

1 tsp. of chopped thyme

Pinch of smoked paprika

½ tsp. of ground cumin

½ tsp. of crushed black pepper

Olive oil for the sauce

Sea salt

Sugar to taste

Put the red peppers in a roasting dish or pan, sprinkle with olive oil and roast in a very hot oven. When well and truly blackened take out of the oven allow to cool peel off the skin, remove the flesh, dice and set aside.

Put a cross in the skin of the top of the tomatoes, pour over boiling water and skin. Quarter the tomatoes, remove the seeds also set aside.

Heat the oil in a frying pan, fry the onions and garlic until soft but not coloured.

Stir in the tomato purée; allow to cook for a while, adding the chilli, anchovy, capers and the red pepper flesh, mix and heat through.

Add the diced sundried tomatoes, wine and vinegar (depending on the acidity of the wine and your taste you may need more or less vinegar),

remove from the heat , add parsley and thyme, stir in the paprika, and pepper adjust the seasoning and sugar and add to the skinned tomatoes, allow to simmer until you require it, but don't allow to boil.

Add the olive oil until it reaches the required thickness. This is thick chunky sauce and doesn't require a lot of liquid.

 

Fried Rosemary Haddock filet

We had been to the Saturday market bought a fresh haddock, which the fish monger fileted and skinned as quick as lightening. We had 2 smashing filets, one for the meal and one for the freezer
A chunky skinned haddock filets cut into tranchés,this is also a very nice dish with cod or halibut filets.

Put some flour, salt, pepper and ground dried rosemary into a bag, put the filets in and shake so that all the filets are coated.

 Heat olive oil in a pan and fry each side until golden and crispy on the outside but still succulent on the inside.

Pour a good portion of sauce onto a warmed plate, place the fish filets on top of it.

Surround with sautéed potatoes, sprinkle with fresh chopped parsley. Serve immediately