Haddock Puttanesca with Seared Fingerling Potatoes

By bakers_delight85

Ingredients

• For the Puttanesca Sauce:
• 3 Tbsp. extra virgin olive oil
• 4 large garlic cloves, thinly sliced
• Few dashes red pepper flakes
• 1/2 cup white wine
• 1 (26 ounce) can chopped tomatoes
• 2 tsp. finely chopped anchovies or anchovy paste (optional)
• 1/4 cup capers
• 2 handfuls pitted large green or black olives, quartered lengthwise
• Salt and freshly ground black pepper
• 1 1/2 About 1 1/2 pounds haddock fillet, cut into portion-size pieces
• 1 small bunch basil leaves, rinsed and stems removed
• For the Potatoes:
• 1 pound fingerling potatoes
• 2 Tbsp. olive oil

Details

Servings 4

Preparation

Step 1

Make the Puttanesca sauce:
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook just a minute. Pour in the wine and tomatoes, and bring to a simmer. Add the anchovies, if using, capers, and olives and simmer 10 minutes longer. Season sauce to taste with salt and pepper. Slide in the fish pieces, making sure they are submerged in sauce, and simmer 10 minutes longer. For the last couple of minutes of cooking, add the basil leaves so they wilt but don't lose their fresh appearance or flavor.
Place the fingerlings in a saucepan full of cold, salted water. Bring to a boil and cook about 15 minutes, until you can pierce them through with a fork (but they should still be snappy). Strain the potatoes and run under cold water. Once the potatoes have cooled down, cut them in half lengthwise. Heat the olive oil in a large skillet over high heat. Add the potatoes, cut side down, and cook until well browned, about 5 minutes.
Serve the potatoes alongside the fish.