Recipe of Award-winning Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vickys smoked haddock with leek and tomato sauce gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys smoked haddock with leek and tomato sauce gf df ef sf nf using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF:

1. Prepare 1 tbsp oil
2. Get 1 onion, sliced
3. Get 1 clove garlic, finely chopped
4. Make ready 400 g tin chopped tomatoes
5. Prepare 4 leeks, trimmed and sliced
6. Get 25 g Vitalite Sunflower Spread / safe 'butter'
7. Get 2 tbsp water
8. Take 4 smoked haddock fillets
9. Prepare 2 tbsp finely chopped parsley

Instructions to make Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF:

1. Fry the onion in the oil over a medium heat until softened and translucent. Add the garlic and fry a further minute
2. Add the tin of tomatoes and simmer for 20 mins until the liquid has evaporated. Add salt & pepper to taste
3. Meanwhile sauté the leeks in the butter in a large covered frying pan for 10 minutes on low until softened
4. Add the water and then top with the haddock fillets, seasoned with black pepper
5. Cover and steam for 10 minutes or until the fish is opaque
6. Serve the fish on a bed of leeks topped with the tomato sauce and some new potatoes. Garnish with the chopped parsley

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