- 3 pieces of haddock of 100g each
- 500g waxy potatoes
- 1 fennel bulb
- 2 lovage leaves
- 150ml fish stock
- 150ml whipping cream
- 200ml milk
- 2 bay leaves
- 4 black peppercorns
- a few stalks of leaf parsley
- black pepper
Peel the potatoes and cut them into large dice. Clean the fennel bulb and cut it into dice of the same size. Chop the lovage leaves finely.
Spread the potato and fennel dice with the lovage in a tagine. Pour the fish stock and whipping cream over the vegetables. Sprinkle with salt and pepper and mix well. Put the lid on the tagine and cook the potatoes and fennel for 50 minutes over very low heat. Check if there is enough moisture in the pan and add some water if needed.
In separate pan, bring the milk to just boiling, add the bay leaves and peppercorns and poach the haddock for 10 minutes. Drain the fish.
Lay the pieces of haddock onto the potatoes in the tagine, re-cover with the lid and cook for a further 15 minutes at a low heat. Chop the leaf parsley finely and sprinkle it over the dish just before serving.