By Paul Briand
I’ll go anywhere in search of a good recipe for preparing at home. I traveled recently to England -- OK, more like the British Broadcasting Service and its BBC Good Food web site.
This recipe originally called for cod, but I used haddock instead. And I doubled the recipe since something this good deserved to get on our dinner table at least twice this week.
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 14-ounce cans of chopped tomatoes (opt for low salt or no salt added)
1 heaped teaspoon of soft brown sugar
A few sprigs of thyme, leaves stripped (1 tablespoon if you have to use prepared thyme from your spice rack)
1 tablespoon soy sauce (again, opt for the low salt)
2 pounds haddock
Directions
1. Heat the oil in a medium large skillet over medium high heat;
2. Add and saute until lightly browned;
3. Stir in the tomatoes, brown sugar, thyme and soy, then bring to a boil;
4. Add the fish into the sauce, making sure some of the tomato mixture gets onto the top of the fish;
5. Cover and cook on medium low until the fish flakes easily, about 8 to 10 minutes.
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