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Poached smoked haddock with ackee and callaloo
Fruit and vegetables
2
garlic
cloves, grated
1 tsp fresh
thyme
leaves, finely chopped
1 bunch
spring onions
, finely sliced
2 red
peppers
, finely sliced
2 yellow
peppers
, finely sliced
1 tsp chilli jam, preferably made with
scotch bonnet chillies
5 plum
tomatoes
, peeled and roughly chopped
1 x 425g/15oz canned
ackee
, drained and rinsed well
Cooking ingredients
½
cinnamon
stick
1
vanilla pod
, casing only
110ml/4fl oz extra virgin
rapeseed oil
½ tsp black
peppercorns
, cracked
1 tsp
allspice
berries, cracked
about 150ml/5fl oz fish
stock
, if needed
Dairy, eggs and chilled
500ml/17½fl oz semi-skimmed
milk
Other
4 x 150g/5oz natural
smoked haddock
fillets, boneless
500g/1lb 2oz callaloo, washed and dried
Back to recipe
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