Haddock Chips with Stuffed Potatoes



Taste the rainbow... and the haddock. This dish is a beautiful sight, with colors ranging from red to green to yellow. By shredding the haddock into chips, you are working with its natural tendency to flake after being cooked. Though it seems like t…

e side dish of this recipe, its defining flavor will not be lost in the crowd. Stuffing the potatoes with the mushroom mix will create a dish that has a balanced amount of flavor in every bite. Sprinkle the haddock chips, fresh pomegrante, and olives overtop the finished product, and you've got a combination of flavors that will wake up your taste buds and likely ignite a new passion for cooking.

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  • 2 pieces haddock
  • olive oil (to taste)
  • 2 shallots (chopped)
  • 3 garlic cloves (minced)
  • 4 tomatoes (ripe, chopped)
  • 1/2 cup white wine
  • 6 mushrooms (chopped)
  • 1 bunch coriander (chopped)
  • 6 boiled potatoes
  • salt
  • ground black pepper
  • ground cumin
  • 1 pomegranate
  • green olives
  • pitted black olives
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    Made it


    1. Preheat oven to 180 degrees Celsius.
    2. Bake the haddock lightly. Shred into thick chips, and set aside.
    3. In a large pan, heat a little olive oil, add shallots and 1 garlic clove. Fry until browned, then add the tomatoes.
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