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Haddock and spinach orzo
By Donna Ross.



Prep time: 5 minutes
Cooking time:10-15 minutes
Serves 2

This is a quick dish but does involve doing three things at once. If you're not microwaving the fish to cook it, or nervous about doing three things at once, cook it before you get going with the pasta and sauce to make sure it all comes together as the pasta is ready.


300g smoked haddock
1 onion, sliced
1 clove of garlic, sliced
200g baby spinach, washed
200g creme fraiche, or a mix of cream and creme fraiche
120-160g orzo pasta, depending how hungry you are
Nutmeg to taste

1) Get a pan of water on for the pasta. The sauce will take the same time as the pasta cooking time, so you can do both at once.

2) While the water is heating, cook the haddock: for a dish like this, I use the microwave. Place the haddock on a plate and add a little bit (a tablespoon) of water. Cover with clingfilm and cook on a medium setting for a minute. Check if it's cooked through and if not, cook for another 30 seconds, and check again (the full cooking time will depend on how thick your fish is - I used a tail piece and it took 2 minutes). Repeat until the fish is cooked. Once cooked, set it to one side.

3) When the water has boiled, add the pasta and set a timer for the cooking time.

4) Gently fry the onion in a little oil. Add the garlic to the onion and fry for a few minutes more.  Add the wet baby spinach to the pan and move around until it wilts. Add the creme fraiche (or cream and cream fraiche) and a good grating of nutmeg, along with some salt. Go easy on the salt until you've added the haddock, as the fish may be quite salty already.

5) Once it's all stirred together, add the haddock and break it up a bit with your spatula. Taste the sauce, and if you need to, add more salt or nutmeg to your own taste.

6) By now the pasta should be ready - drain (in a sieve, not a colander if you're using orzo!) and add to the sauce.  Stir round gently and serve.