In 2013, to say that “life is hectic” is like saying that an airport gets busy at Thanksgiving. A thoughtful meal is welcomed at any time. So at least once during the hectic work week, I cook a holiday-worthy meal for my family. Most of the ingredients for this dish, “Baked Haddock in Mushroom Broth with Polenta,” were already in the pantry–except for the sustainable Haddock, which I bought at Target while shopping for shampoo.
This week I am posting, along with fellow food bloggers from the SundaySupper Movement, recipes for easy-to-make, satisfying weekday suppers that will delight your family’s senses and coax them to the table. After reading this post, visit these bloggers for more recipes to nourish and engage your family in weekday suppers together.
Friday | Egg and Chorizo Nachos by Girl in the Little Red Kitchen
About the Fish in This Recipe:
The Other Ingredients
I enjoy using baby portabella mushrooms in recipes because they keep their “mushroomy” shape beautifully when sliced. The polenta is enhanced by the mushroom broth, which I thicken with corn starch. Vegetable broth, which I keep on hand, provides a flavorful base for the mushroom broth.
Recipe: Baked Haddock in Mushroom Broth (Serves 3-4)
2 pounds boneless haddock fillets (thawed in refrigerator if purchased frozen)
1/2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons olive oil
1 tablespoon butter or margarine
1/2 pound baby portabella mushrooms, sliced
2 cups vegetable broth
2 tablespoons cornstarch
2 tablespoons cold water
Dill sprigs for garnishing
- Pre-heat oven to 350 degrees Fahrenheit. Place thawed haddock fillets on a clean cutting board (used only for meats and seafood). Pat fillets dry with a paper towel. Season fish with salt and white pepper on both sides. Place fillets in a large baking dish and drizzle with olive oil. Bake fish for 15-20 minutes. Avoid turning fish over as haddock is a delicate fish and may break apart.
- While fish is baking, melt butter in an 8-10 inch fry pan and saute mushrooms for two minutes. Add the vegetable broth and simmer with mushrooms for three minutes. Place cornstarch in a small bowl and add cold water. Whisk cornstarch and water until lumps disappear. Pour the mixed cornstarch into pan with mushrooms. Simmer uncovered until sauce begins to thicken. Turn heat off and cover.
- Remove fish from oven after 15-20 minutes and set aside while you prepare the polenta.
- Bring water to a boil in a three-quart saucepan. Add salt to the boiling water then slowly add the polenta while stirring to prevent clumping.
- Add butter or margarine and continue stirring until polenta is creamy.