Pan Seared Icelandic Haddock Smoked Butter and Clam Puttanesca


Icelandic Haddock 

1lb Fresh Manila Clams

¼ Cup White Wine

4 Tbsp. Olive Oil

2 Cups Cherry Tomatoes

3 Anchovy Fillets, Chopped

½ Medium Yellow Onion, Medium Chopped

2 Garlic Cloves, Rough Chopped

¼ Cup Castleveltrano Olives

1 Tbsp. Capers, Drained and Rinsed

1 Tbsp. Chopped Parsley

2 Tbsp. Smoked Butter or Regular Butter

Salt and Pepper to taste

Recipe from our friend Chef Corey at Tzin Wine and Tapas

  1. Season Haddock with salt and pepper.
  2. Preheat oven 450*F. Toss Cherry Tomatoes in 1 Tbsp. of Olive Oil and lay out on a lined baking sheet.
  3. Roast Cherry Tomatoes in preheated oven for 15 minutes, or until they start to brown and blister
  4. Place Cherry Tomatoes in a bowl, with the liquid from the baking sheet.
  5. Place Clams and White Wine in a medium pot over medium/low heat and bring to a boil.
  6. Remove clams from pot as they open and place in a bowl.
  7. Once Clams have opened, remove meat from shell, Discard shells and save Clam meat and liquid.
  8. Strain Liquid into a bowl to use later.
  9. In a medium pot heat 2 Tbsp. Olive oil over medium heat until it ripples
  10. Sauté Anchovies in oil for 30 seconds, stirring constantly.
  11. Add Onions and Garlic and cook until translucent, but not browned.
  12. Add the reserved Clam Liquid and Wine Liquid. Bring to a simmer and reduce by half.
  13. Add Olives, Cherry Tomatoes, and Tomato Liquid. Bring to a simmer and reduce by half again.
  14. Remove from heat once reduced and add capers and Parsley, taste, season with Salt and Pepper if needed
  15. Heat remaining Olive Oil in a large non-stick pan over medium heat until oil ripples
  16. Place Haddock in the pan and cook 2-3 minutes, or until Haddock starts to brown nicely
  17. Turn Fish over and continue cooking for 1-2 minutes, or until just cooked through
  18. Remove Fish from pan and place on plates.
  19. Meanwhile add cooked Clam Meat to the Tomato and Olive mixture, add smoked butter (or regular butter) and stir until butter is melted
  20. Divide Clam Tomato and Olive sauce between Haddock pieces. ENJOY!

Products Used In This Recipe