This smoked haddock with tenderstem broccoli, spinach and conchiglie recipe is the third one from the May 2021 edition of EasyFood magazine...there was quite a few yummy recipes in this one! At the time of posting, the original recipe isn't on the website.
Smoked haddock is one of our favourite fish and I'd never thought to have it in a pasta dish. When I read the ingredients list, it just sounded really delicious and definitely one to try.
The final dish is really good, you get the strong smoky flavours of the fish and bacon, however, these are complimented by the creamy mustard sauce and lemon.
When making the recipe for the first time, I halved it as the original recipe is for 4 to 6 people. We enjoyed it for dinner and then I had leftovers for lunch the next day.
Tips
- Be careful when adding any more salt at step 4 – the smoked haddock and smoked bacon are quite salty anyway. When you add the cooked pasta, it may still have some cooking water in it, so you probably won’t need to add too much more salt, if any.
- This recipe for smoked haddock with tenderstem broccoli, spinach and conchiglie is easily adapted if you’re cooking for less or more people.
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How to make this Smoked Haddock with Tenderstem Broccoli, Spinach and Conchiglie
Ingredients
- 250g conchiglie pasta shells
- 200g tenderstem broccoli, halved
- 1 tbsp rapeseed oil
- 3 rashers smoked streaky bacon, chopped
- 1 clove garlic, finely chopped
- 100ml double cream (I use Elmlea to reduce the calories!)
- 2 tsp wholegrain mustard
- 225g smoked haddock, skinned and cut into bite-sized chunks (undyed if possible)
- 75g baby spinach
- pared rind (using a zester) and juice of half a lemon
- 10g fresh chives, finely chopped
- salt and freshly ground black pepper
Instructions
- Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes or according to the packet instructions, until al dente (tender but still with a bite). Three minutes before the end of the cooking time, add the tenderstem broccoli to the pan.
- Heat the oil in a frying pan or casserole dish over a high heat. Add the bacon and sauté for 2 minutes, then add the garlic and cook for another minute or so, until the bacon is crisp.
- Lower the heat, then stir the cream and mustard into the bacon mixture. Add the smoked haddock chunks and cook over a medium heat for 2 minutes. Fold in the spinach and cook for another minute or so, until the smoked haddock is cooked through and opaque. Lower the heat to keep warm, until the pasta is ready,
- Drain the pasta and broccoli and then add it to the haddock and spinach mixture.Stir to combine together. Add lemon juice to taste, then stir in the chives. Toss together and season lightly with salt (see Tips) and plenty of freshly ground black pepper. Divide between bowls and garnish with the lemon rind.
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Smoked Haddock with Tenderstem Broccoli, Spinach and Conchiglie
Equipment
Ingredients
- 250 g (8.8 oz) conchiglie pasta shells
- 200 g (7.1 oz) tenderstem broccoli halved
- 1 tbsp rapeseed oil
- 3 rashers smoked streaky bacon chopped
- 1 clove garlic finely chopped
- 100 ml (½ cup) double cream (I use Elmlea to reduce the calories!)
- 2 tsp wholegrain mustard
- 225 g (7.9 oz) smoked haddock skinned and cut into bite-sized chunks (undyed if possible)
- 75 g (2.6 oz) baby spinach
- pared rind (using a zester) and juice of half a lemon
- 10 g (0.4 oz) fresh chives finely chopped
- salt and freshly ground black pepper
Instructions
- Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes or according to the packet instructions, until al dente (tender but still with a bite). Three minutes before the end of the cooking time, add the tenderstem broccoli to the pan.
- Heat the oil in a frying pan or casserole dish over a high heat. Add the bacon and sauté for 2 minutes, then add the garlic and cook for another minute or so, until the bacon is crisp.
- Lower the heat, then stir the cream and mustard into the bacon mixture. Add the smoked haddock chunks and cook over a medium heat for 2 minutes. Fold in the spinach and cook for another minute or so, until the smoked haddock is cooked through and opaque. Lower the heat to keep warm, until the pasta is ready,
- Drain the pasta and broccoli and then add it to the haddock and spinach mixture.Stir to combine together. Add lemon juice to taste, then stir in the chives. Toss together and season lightly with salt (see Notes) and plenty of freshly ground black pepper. Divide between bowls and garnish with the lemon rind.
Notes
- Be careful when adding any more salt at step 4 – the smoked haddock and smoked bacon are quite salty anyway. When you add the cooked pasta, it may still have some cooking water in it, so you probably won’t need to add too much more salt, if any.
- This recipe for smoked haddock with tenderstem broccoli, spinach and conchiglie is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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