Fish, fish, fish! Haddock stew with tomato and shallots

It's always a pleasure to come back to one of my first ever consulted sources for recipes online. Ofimer, the French Dept of Fish, is one of them. Invariably I opt for the most simple of recipes, as in these pages I hold both cooking from scratch and simplicity in high regard. I may be preoccupied more with spring cleaning these days, but it doesn't mean that good food is falling off the radar.

Cocotte d'églefin aux tomates et échalote - Haddock stew with tomato and shallots

Recipe from: Ofimer.fr.

600 g haddock in fillets
8 tomatoes, peeled
5 shallots
5 cl white wine
10 cl vegetable stock, piping hot
40 g butter
2 bay leaves
salt and pepper

Stew the shallots in the butter over low heat for about 10 minutes. Season with salt and pepper.

Add the tomatoes, then stew for 5 minutes.

Add the broth and white wine, and the bay leaves, and let simmer softly for 10 minutes.

Put the fish on top, and cook for 5 minutes, and then for another 5 minutes.

Serve at once, fish on top of the tomato and shallot mixture. As simple as bonjour.