Vegetarian Poached Haddock In Herbed Broth with dill, chives, and parsley, is a quick and easy to make dinner entree perfect for Lent.
Not only is it Lent but we are trying to eat healthier again. I’m working on us being on the Mediterranean diet, for dinner anyway. Less meat, more fish, vegetables, and fruit. Paired with a vegetable and a salad, this poached fish recipe is perfect for the diet.
What is poaching and how do you make poached haddock?
Poaching, in cooking terms, means to cook in simmering liquid. Poached eggs is probably the most common, but fish, chicken, and some fruits can also be poached.
Haddock can be poached in water, vegetable or chicken broth, or milk. Use a pan large enough to have the broth completely cover the haddock, bring the broth to just steaming before adding the fish, and let it simmer for 10 minutes. Do not let it come to a boil. The fish needs to be completely covered in the broth because it will be impossible to turn it without breaking.
Cut haddock fillets into pieces in order to fit in the pan.
Using a large saute pan, bring non-tomato based vegetable broth (I use Swanson’s) to just steaming before adding the haddock pieces.
Then add in the herbs. I use dill, parsley, and chives. Paprika and minced garlic would also be good. Add in some lemon juice, and simmer for 10 minutes. Keep an eye on it to make sure it stays at just a slow simmer.
I serve this poached haddock recipe with a salad and brown rice on the side, with the fish in a shallow bowl with some of the broth.
Here are some more fish recipes for Lent or anytime:
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Vegetarian Poached Haddock In Herbed Broth with dill, chives, and parsley, is a quick and easy to make dinner entree perfect for Lent.
- 1 pound haddock fillets
- 2 cups vegetable broth (non-tomato based, like Swanson's)
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill weed
- 1 tablespoon chopped chives
- 2 tablespoons lemon juice
- salt and pepper to taste
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Cut the haddock into pieces as needed to fit into a large saute pan, then pat them dry.
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Heat the broth over medium-high heat in the saute pan until just steaming. Reduce the heat, add the fillets, herbs, lemon juice, and salt and pepper. Keep at a low simmer and cook for 10 minutes.
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Serve with some of the broth and whatever sides you like.
Debbie Butler says
How wise to submit a low carb haddock recipe at the beginning of Lent! Thank you so much for providing total carb information vs. net carbs. You could add the term “Keto” to the description.
Bernadette says
Hi Debbie, yes it’s definitely low carb. I’m not sure it’s high enough in fat to be considered keto, but I don’t know enough about the diet to be sure.