Haddock with sweet potatoes and rhubarb in orange maple sauce

Name: Haddock with sweet potatoes and rhubarb in orange maple sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 2 haddock fillets; 2 2 pinches celtic sea salt; 1 1 tsp dried thyme; 2 2 sweet potatoes; 2 2 dashes olive oil; 1 1 tsp dried oregano; 6 6 stalks rhubarb; ¼ ¼ tsp cinnamon; 4 4 oranges; 4 4 tbsp maple syrup; 2 2 tsp dried rosemary; 2 2 tsp paprika powder; 2 2 pinches black pepper

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 servings
Calories
420 kcal
Course
Dinner
Cuisine
European

Haddock with sweet potatoes and rhubarb in orange maple sauce

Iris Warren

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Delicious, light fish stew. With sweet and sour flavors from orange juice, maple syrup, sweet potato and rhubarb. Which all combine beautifully with the mild taste of haddock. With some rosemary and paprika powder to complete it.

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Ingredients

Servings

2 2 haddock fillets or cod (or 1 large)
2 2 pinches celtic sea salt
1 1 tsp dried thyme extra green herbs
2 2 sweet potatoes medium to large
2 2 dashes olive oil for baking
1 1 tsp dried oregano NO paprika powder or black pepper (nightshade and seeds)
6 6 stalks rhubarb
¼ ¼ tsp cinnamon
4 4 oranges
4 4 tbsp maple syrup
2 2 tsp dried rosemary or 2 large fresh sprigs
2 2 tsp paprika powder
2 2 pinches black pepper freshly ground

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Instructions

Peel the sweet potatoes and cut them into small cubes.
If you eat a little fat: heat the skillet and add oil. Bake the cubes for 10 minutes on fairly high heat until brownish on all sides.
Add the paprika powder, rosemary, black pepper and salt and fry for another minute.
If you eat fatfree: steam the potatoes for 10.minutes. Then add potatoes into the skillet. And add the spices and herbs after adding the orange juice (next step).
Squeeze an orange, making sure no seeds get into the juice. Pour the juice over the potatoes.
Add the maple syrup. Stir briefly. Reduce the heat to low.
Wash and cut the rhubarb into pieces. Add. Stir again.
About 4 minutes after the rhubarb: place the fish in the sauce in such a way that it's covered with some of the sauce, potatoes and rhubarb.
After 3 minutes, turn the fish over. Pour some sauce over it with a spoon.
Let it simmer for another 3 minutes, still with the lid halfway on.

Notes

Do not stir in between too much, then both the fish and the rhubarb will remain as whole as possible.

Nutrition Information

Show Details

Calories 420kcal (21%) Carbohydrates 66g (22%) Protein 34g (68%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 73mg (24%) Sodium 528mg (22%) Potassium 1771mg (51%) Fiber 10g (40%) Sugar 41g (82%) Vitamin A 10983IU (220%) Vitamin C 86mg (96%) Calcium 311mg (31%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 420 kcal

% Daily Value*

Calories	420kcal	21%
Carbohydrates	66g	22%
Protein	34g	68%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	73mg	24%
Sodium	528mg	22%
Potassium	1771mg	38%
Fiber	10g	40%
Sugar	41g	82%
Vitamin A	10983IU	220%
Vitamin C	86mg	96%
Calcium	311mg	31%
Iron	3mg	17%