Escarole-Stuffed Haddock with Sherry Tomato Sauce

IMG_4219 This dish is perfect to start the year off on a flavorful note. Serve with pasta or some crusty bread for mopping up the yummy sauce.

Escarole-Stuffed Haddock with Sherry Tomato Sauce
Just the Tip / Inspired by The Brooklyn Ragazza
Serves 6, generously

What I used:

For the fish:

  • 6 6-8 oz fillets of haddock (or other white fish such as cod)
  • 3 heads of escarole, rinsed and chopped into 1″ pieces
  • 2 tbsp olive oil
  • 2 cloves of garlic, grated or finely minced
  • 1 tsp crushed red chili flakes
  • 4 oz pancetta, diced
  • 1 cup chopped artichoke hearts
  • 1 cup whole wheat (or plain) panko breadcrumbs
  • salt, freshly ground black pepper

For the sauce:

  • 3 cloves of garlic, grated
  • crushed red chili flakes
  • 1 28-oz can whole san marzano tomatoes
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup pecorino
  • 1 cup sherry wine
  • 1/2 cup water
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1/4 cup heavy cream
  • salt, freshly ground black pepper

What I did:

For the fish:

  1. Preheat the oven to 350.
  2. Make the sauce. Heat olive oil in a large pot over medium heat. Add the garlic and a pinch of red chili flakes and let cook gently for a couple of minutes to flavor the oil. Don’t allow the garlic to brown or it will become bitter. Add the tomatoes, sherry, parsley, and basil and break the tomatoes up with a spoon. Season with salt and pepper and simmer for 20 minutes. Add the butter, cream, and pecorino and simmer over low heat for a few more minutes. Taste again for seasoning.
  3. Prepare the greens. Bring an inch or two of water to a boil in a large pot. Using a steamer insert/basket, steam the escarole for about 5 minutes until it starts to get tender.
  4. Meanwhile, heat a little olive oil in a large saute pan and crisp up the pancetta. Once crisp, add in the garlic, artichokes, and a pinch of salt, pepper, and red chili flakes. Add the wilted escarole and saute together for about 5 minutes. Season with salt and pepper to taste.
  5. Assemble. Spread the tomato sauce over the bottom of a large baking dish. Season the cod with salt and pepper on both sides and wrap each piece around the escarole filling. Top each piece of fish with a sprinkle of breadcrumb and a spritz of olive oil spray. Bake for 20-25 minutes until fish is opaque and cooked through.



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