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á-25087

Greens Stuffed Haddock Wallets in a Sherry Pomodoro Sauce

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There might be a lot of steps in this recipe for stuffed haddock topped with crumbs, but it is worth it! Serve with a side of rice and a big tossed salad.

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Ingredients

  • GREENS:
  • 3 heads of escarole, rinsed
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, pushed through a garlic press
  • 5 to 7 hot cherry peppers, roughly chopped; quantity depending on how much heat you like
  • 5 or 6 slices of prosciutto, torn into 2 inch pieces
  • 1 cup plain bread crumbs, not Italian
  • 1 cup artichoke hearts, quartered
  • 1/4 cup grated cheese (Pecorino Romano or Parmigiano Reggiano)
  • POMODORO SAUCE:
  • Hot cherry peppers, roughly chopped (5, or so – depending how much heat you want)
  • 28 ounce can whole San Marzano tomatoes
  • 4 cloves garlic, smashed
  • 1/2 cup grated Pecorino Romano cheese, plus more for topping
  • 1 cup cooking Sherry wine, cut with about 1/2 cup of water
  • 4 tablespoons extra virgin olive oil, separated, half for sauté, half for sauce
  • 4 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon dried basil, plus, a few torn leaves of fresh basil tor tossing in pasta at the end
  • 1/2 teaspoon of sea salt

Details

Preparation

Step 1

Prepare the greens.

Cut the bottom of each escarole head, and chop into large (4 square-inch sized) pieces. Steam the escarole in a wire basket over a large pot of boiling water (2 inches of water) for about 7-8 minutes, or until limp and still a bit firm. It will reduce greatly as it steams. (Do not boil the romaine, as it may get to mushy)

Meanwhile, in a 12 inch skillet, crisp the prosciutto, first. Next, add the hot cherry peppers, artichokes, and garlic on low heat in 2 tablespoons of olive oil .

Next, with tongs, remove the escarole from the wire basket and add it to the sauté and toss, turning quite a bit so the ingredients incorporate.

Sprinkle in the bread crumbs liberally and toss, thoroughly. (The breadcrumbs give a nice, fuller- bodied texture you want.)

Sprinkle in the grated cheese and toss again.

Let sit for at least 15 minutes, so the dish can blossom.

Prepare the sauce.

In a large pot heat extra-virgin olive on low heat with 4 smashed and chopped garlic cloves. This infuses the garlic into the oil before you add the tomatoes. Be careful that the garlic doesn’t get brown. It will be bitter. Add the whole tomatoes and Sherry Wine. Simmer for a few minutes. Add the butter, dried basil, chopped cherry peppers, and the sea salt. Allow to simmer on very low heat. Carefully, mash the whole tomatoes with a potato masher, then add in the Pecorino Romano cheese. (Do not add the cheese earlier, as it will stick to the bottom of the pot a little, and cling to the masher.)


Assemble the haddock wallets.

Preheat oven to 350 degrees. Carefully cut a slit in the side of 6 pieces of haddock to open a pocket. Stuff about a half cup of greens in each pouch. Ladle the sauce in the bottom of a baking dish (enough so that the sauce will come up half-way once the fish is lined up in the pan. Line all the stuffed fish in the sauce in the baking dish so the stuffed top is facing up. Sprinkle each stuffed fish with bread crumbs and bake for 20 minutes.

Serve immediately.

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