Mary Berry’s Haddock With Tomato And Puy Lentils is a rustic, comforting dish that celebrates the natural, earthy flavors of Puy lentils paired with the light, delicate texture of haddock. The combination of flaky white fish and rich lentils in a tomato-based sauce is deeply satisfying-nutritious, yet indulgent.
The recipe draws inspiration from classic French cuisine-Puy lentils being a French staple known for their nutty flavor and firm texture-but with Mary’s typical British twist of making everything delightfully approachable. The haddock, which is a mild-flavored white fish, poaches gently on a bed of savory lentils simmered with tomatoes, garlic, shallots, and herbs. The result? A dish that’s hearty enough for a winter’s evening, yet light enough to enjoy year-round.
Mary Berry’s Haddock With Tomato And Puy Lentils Recipe
Ingredients Needed
This recipe calls for fresh, wholesome ingredients that meld together into a beautifully cohesive plate. Here’s a comprehensive list of what you’ll need:
For The Lentil Base
- Olive oil – 1-2 tablespoons, for sautéing
- Shallots – 2 finely chopped, for a mild, sweet onion flavor
- Garlic cloves – 2, minced
- Carrot – 1 medium, diced
- Celery stick – 1, finely chopped
- Puy lentils – 200g (about 1 cup), rinsed and drained
- Chopped tomatoes – 400g can
- Tomato purée – 1 tablespoon
- Vegetable or chicken stock – around 500ml (2 cups)
- Thyme – 2-3 sprigs (or 1 tsp dried thyme)
- Bay leaf – 1
- Salt and black pepper – to taste
For The Haddock
- Haddock fillets – 4 skinless fillets (about 150g each)
- Lemon juice – from half a lemon
- Fresh parsley – chopped, for garnish
Equipment Needed
You won’t need anything fancy here, just some good basic kitchen tools:
- Large frying pan or sauté pan – preferably one with a lid, for simmering the lentils and cooking the haddock
- Cutting board – for prepping your vegetables and herbs
- Sharp knife – for chopping shallots, garlic, carrots, etc.
- Wooden spoon or silicone spatula – for stirring
- Measuring jug – for your stock
- Colander or sieve – to rinse the lentils
- Zester or citrus squeezer – optional, for extracting lemon juice
Instructions To Make Mary Berry’s Haddock With Tomato And Puy Lentils
Let’s walk step-by-step through the method so you know exactly what to expect.
1. Prepare The Lentil Base
Start by heating a good splash of olive oil in your large frying pan over medium heat. Add the chopped shallots, garlic, carrot, and celery. Sauté them gently until softened, about 5-7 minutes. You want them to be tender but not browned.
2. Add The Tomatoes And Lentils
Stir in the canned tomatoes, tomato purée, thyme, bay leaf, and rinsed Puy lentils. Mix everything together thoroughly.
3. Pour In The Stock
Add the vegetable or chicken stock, bring the whole thing to a gentle boil, then reduce the heat to low. Cover the pan with a lid and simmer for about 25-30 minutes, or until the lentils are just tender. Stir occasionally and add a splash more stock or water if needed-the lentils should be in a thick, stew-like consistency, not dry or overly soupy.
4. Season To Taste
Once the lentils are cooked, season with salt, pepper, and a squeeze of lemon juice. This helps to brighten and balance the deep flavors of the tomato and lentils.
5. Add The Haddock
Nestle the haddock fillets into the lentil mixture. Spoon a bit of the sauce over the top of the fish to keep it moist, then cover the pan again. Allow it to simmer gently for another 8-10 minutes, until the fish is just cooked through and flakes easily with a fork.
6. Finish And Serve
Garnish with a generous sprinkling of freshly chopped parsley. Serve it hot, straight from the pan, with crusty bread or a simple green salad on the side.
Tips And Tricks
- Use quality lentils: Puy lentils hold their shape well and have a wonderful nutty texture. Don’t substitute with red or yellow lentils, which tend to break down into a mush.
- Don’t overcook the fish: Keep a close eye on the haddock. It cooks quickly and should remain moist and flaky.
- Enhance the flavor: A splash of white wine added to the lentils before the stock goes in adds an elegant depth of flavor.
- Make it ahead: The lentil base can be made a day in advance-just reheat and add the fish when ready to serve.
- Substitute fish if needed: Cod or pollock can be used if haddock is unavailable. Even salmon works well, although it gives a richer result.
Mary Berry’s Haddock With Tomato And Puy Lentils is one of those dishes that looks and tastes like it took hours to prepare, but in reality, it’s beautifully simple and straightforward. It’s deeply nourishing, flavorful, and rooted in that charming Mary Berry sensibility-honest ingredients, treated with care, and assembled with love.
Whether you’re cooking for a weeknight dinner or looking for something slightly elegant yet fuss-free to serve to guests, this dish delivers on all fronts. The lentils are hearty and aromatic, the fish is perfectly cooked, and the tomato sauce ties everything together in the most comforting way imaginable. So roll up your sleeves, pour yourself a glass of wine, and bring a touch of Mary Berry’s kitchen into your own.
Easy Recipe Variations For Mary Berry’s Haddock With Tomato And Puy Lentils
Mary Berry’s Haddock with Tomato and Puy Lentils is already a delightful dish, offering a wonderful balance of delicate fish, rich tomato sauce, and earthy lentils. However, one of the joys of cooking is the ability to make dishes your own, adjusting ingredients to suit personal tastes or to work with what’s available in your pantry. Here are some easy variations you can try to give this recipe your own twist:
1. Swap The Haddock For Another Fish
While haddock is a mild, flaky white fish that pairs wonderfully with the tomato and lentil base, you can easily substitute it with other fish. Cod, pollock, or even tilapia will work well, as they also have a soft texture and mild flavor. For a more substantial, meatier option, you could go with salmon, though its stronger flavor will alter the dish slightly.
2. Add Extra Vegetables
If you want to boost the nutritional value or add some texture, consider incorporating additional vegetables into the sauce. Zucchini, bell peppers, or spinach can complement the tomato base without overpowering the dish. Adding finely chopped carrots or celery can also provide extra depth of flavor, making the dish feel more like a stew.
3. Change The Lentils
While Puy lentils (French green lentils) are favored in this recipe for their firm texture and earthy flavor, you can easily swap them for other types of lentils. Red lentils are a great option if you’re looking for a softer texture, as they break down more during cooking, resulting in a creamy, hearty sauce. Black lentils (beluga lentils) are another choice; they are smaller and offer a bit more bite, making the dish feel more substantial.
4. Spice It Up
If you prefer a spicier kick, you can play with the seasonings in this dish. Adding a pinch of chili flakes, some diced fresh chili, or even a spoonful of harissa (a North African chili paste) will give the dish an extra zing. Alternatively, a dash of smoked paprika or cumin could add an intriguing depth of flavor without overpowering the delicate haddock.
5. Add Herbs For Freshness
While the dish already contains plenty of flavor, adding fresh herbs can elevate the meal. Basil, parsley, or coriander are all excellent choices to garnish the plate. A sprig of rosemary or thyme can also add a lovely aromatic note, especially if you decide to roast the haddock rather than poaching it.
6. Make It Creamier
If you prefer a creamier texture, consider stirring in a splash of double cream, crème fraîche, or even a dollop of Greek yogurt into the tomato sauce. This will give the dish a richer, more indulgent feel while still maintaining the fresh flavors of the fish and lentils.
Storing Leftovers
When it comes to storing leftovers from Mary Berry’s Haddock with Tomato and Puy Lentils, it’s important to preserve both the freshness of the fish and the integrity of the lentils. Here’s how to do it properly:
1. Cool And Store Properly
First, allow the dish to cool to room temperature before storing it. This helps to avoid condensation in the storage container, which can make the dish soggy. Once cooled, place the leftovers in an airtight container. Fish dishes tend to lose their quality when stored for too long, so try to consume leftovers within 1-2 days for the best texture and taste.
2. Freezing Leftovers
While fish-based dishes are not ideal for freezing (as the texture of the fish can deteriorate), you can freeze the lentil and tomato mixture separately if you like. The lentils will freeze well and can be reheated with fresh fish at a later date. If you want to freeze the entire dish, it’s best to do so without the fish, and then add fresh haddock when reheating.
3. Reheating Tips
To reheat the leftovers, the stovetop is your best bet. Simply warm the lentils and tomato mixture in a saucepan over low heat, adding a splash of water or broth to loosen it if it has thickened too much. Once the sauce is hot, you can either reheat the haddock separately in a pan or gently flake it into the sauce to warm through. Avoid microwaving the fish directly, as this can cause it to become rubbery and overcooked.
4. Shelf Life
The dish will keep well in the fridge for 1-2 days, but any longer than that and you risk losing both the texture and flavor of the fish. If you’re unsure whether it’s still good, always check for an off smell or changes in texture before reheating.
What To Eat With Mary Berry’s Haddock With Tomato And Puy Lentils?
The beauty of Mary Berry’s Haddock with Tomato and Puy Lentils lies in its hearty and flavorful nature. While the dish is satisfying on its own, you might want to serve it alongside a few complementary sides to round out the meal. Here are some ideas to consider:
1. Crusty Bread
A piece of warm, crusty bread-such as a baguette, sourdough, or even focaccia-goes wonderfully with this dish. The bread can help soak up the delicious tomato and lentil sauce, making it the perfect companion. A drizzle of olive oil on top adds richness and flavor.
2. A Simple Green Salad
Since the main dish is hearty, a light, refreshing salad can balance the richness of the lentils and fish. A simple green salad with mixed greens, a handful of rocket, and a lemon vinaigrette will add a bit of tang and freshness to the meal. You can also include some avocado for creaminess or a sprinkle of feta cheese for extra flavor.
3. Roasted Vegetables
Roasted vegetables like asparagus, broccoli, or cauliflower would pair beautifully with this dish. The caramelized sweetness from roasting will contrast nicely with the savory, tomato-infused lentils, adding a bit of texture and variety.
4. Rice Or Couscous
If you want to add more substance to the meal, consider serving it with rice or couscous. Both are excellent options for soaking up the sauce. A simple lemon-infused couscous, or a fluffy jasmine rice, would be delicious alongside the dish. You could even add a handful of toasted pine nuts or chopped herbs to the rice for extra flair.
5. Steamed Greens
Steamed greens such as spinach, kale, or even green beans are an easy and healthy option. They’ll add a vibrant pop of color to the plate and provide a nutritious contrast to the hearty lentils and fish. A sprinkle of sesame seeds or a drizzle of balsamic vinegar can elevate these greens further.
Conclusion
Mary Berry’s Haddock with Tomato and Puy Lentils is a dish that combines the best of both simplicity and sophistication. With the mild haddock serving as a canvas for a vibrant, tangy tomato sauce and the earthy lentils adding depth, it’s a meal that’s both nourishing and full of flavor. The beauty of this dish lies in its versatility; you can easily adjust ingredients based on what you have available, your dietary preferences, or to simply explore new flavor combinations.
From swapping the haddock for another type of fish, to incorporating more vegetables, to making it creamier for a luxurious twist, the possibilities are endless. And when it comes to pairing, a fresh salad, crusty bread, or roasted vegetables can enhance the meal while keeping it balanced. As for leftovers, storing them properly ensures that the dish stays as fresh and delicious as when it was first made.
FAQs
What Ingredients Are Needed For Mary Berry’s Haddock With Tomato And Puy Lentils Recipe?
To make Mary Berry’s haddock with tomato and puy lentils, you will need haddock fillets, puy lentils, canned tomatoes, garlic, onions, olive oil, vegetable stock, bay leaves, fresh parsley, lemon, and seasoning like salt and pepper. The dish also features a mix of vegetables, such as celery and carrots, to enhance the flavor of the lentil base.
How Long Does It Take To Cook Mary Berry’s Haddock With Tomato And Puy Lentils?
The total time to prepare and cook this dish is around 40 minutes. The puy lentils will take about 25-30 minutes to cook, depending on their size, while the haddock fillets only require a few minutes of cooking in the oven. This makes it a relatively quick yet hearty meal for busy evenings.
Can I Substitute The Haddock With Another Type Of Fish In Mary Berry’s Recipe?
Yes, you can substitute haddock with other white fish such as cod, pollock, or tilapia. Each of these options will provide a similar mild flavor and texture to the dish. Just keep in mind that different types of fish may have slightly different cooking times, so adjust accordingly to ensure the fish remains tender and flaky.
