Smoked haddock stuffed onion

Serves: 6
Preparation time: 1 hour
Cooking time: 20 minutes

Sweet potato & smoked haddock in an onion 3Ingredients:

300g (10oz) sweet potatoes
6 large onions
300ml (10fl oz) milk
2 sprigs of thyme
2 garlic cloves
1 bay leaf
300g (10oz) undyed smoked haddock
½ tsp smoked paprika
Small bunch each of basil and parsley, chopped
100g (4oz) mature cheddar cheese, grated
Salt and freshly ground black pepper, to taste

Method:

  1. Preheat the oven to 200°C/R6. Place the sweet potatoes in the oven and bake until cooked through.
  2. Place the whole onions, including the skins, in a pan of water and bring to a gentle boil. Simmer until they feel soft when you insert the tip of a knife. Remove and leave to cool.
  3. In a large pan, bring the milk, thyme, garlic and bay leaf to the boil. Simmer for 5 minutes, then remove from the heat and leave for 20 minutes to allow the flavours to infuse. Return the milk to the boil and add the haddock. Cook for 2-4 minutes depending on the thickness of the fish. Remove the pan from the heat and leave to cool.
  4. Once the onions have cooled, cut off the tops and set aside. Gently scoop out the onion flesh. Chop ¾ of the scooped out flesh from one onion and put it in a large bowl. Place the onion shells upside down to allow any juices to drain out.
  5. Scoop out the flesh from the baked sweet potatoes, mash and place in the bowl with the onion.
  6. Drain the haddock (keeping the cooking liquid). Remove the skin and any bones, flake the flesh and place in the bowl with the sweet potatoes.
  7. Remove the garlic from the milk and add to the sweet potato and haddock. Mix together with the paprika, herbs, half of the cheese and a little of the reserved milk.
  8. Reduce the oven temperature to 180°C/R4. Spoon the sweet potato mix into the onion shells and sprinkle with the remaining cheddar. Place the onions in a tray with a little water, with the top of each onion next to it. Bake in the oven for 15-20 minutes or until heated through. Place the top back on the cooked onion and serve.

Recipe and image courtesy of lovesweetpotatoes.com

© Felice Tocchini 2014

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