Haddock, Tomato and Green Bean Casserole from Ricardo
Haddock, Tomato and Green Bean Casserole from Ricardo

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 1 onion, thinly sliced
  2. 1 yellow bell pepper, seeded and diced
  3. 2 cloves garlic, finely chopped
  4. 2 tbsp (30 ml) olive oil
  5. 1 tsp ground cilantro
  6. 1 tsp curry powder
  7. 1 tsp (5 ml) harissa paste
  8. 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  9. 1 can (14 oz/398 ml) diced tomatoes
  10. 1 lb (454 g) green beans, cut into ¾-inch (2 cm) pieces (about 5 cups)
  11. 2 cups (500 ml) low-sodium chicken or vegetable broth (see note)
  12. 1 ½ lb (675 g) skinless haddock fillets
  13. Salt and pepper

Directions

  1. In a large skillet over medium heat, soften the onion, bell pepper and garlic in the oil. Add the spices and harissa, and cook for 1 minute, stirring regularly.
  2. Add the chickpeas, tomatoes, beans and chicken broth. Bring to a boil. Cover and simmer over low heat for about 20 minutes, or until the beans are tender. Season with salt and pepper.
  3. Add the fish. Cover and continue cooking for 4 to 5 minutes, or until the fish is thoroughly cooked and flakes easily with a fork.

NOTE
Because this dish gets most of its flavour from the blend of spices, extra salt is not needed.

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