Haddock in a Tomato, Brandy and Cream Sauce.


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  • 4 fish portions (haddock or any other desired fish)
  • 2 cloves chopped garlic
  • parsley
  • a little butter
  • olive oil
  • salt
  • pepper.
  • 20 prawns.

For the sauce

  • 1 onion
  • 1 clove garlic
  • 2 skinned tomatoes
  • 1 tsp tomato puree
  • 1 red pepper
  • 1 small sliced carrot
  • a little paprika
  • half a glass brandy
  • 200 ml cream.


1. Line an oven dish with foil paper, lay 4 fish portions on the foil paper, add 2 cloves of chopped garlic, parsley and a little butter and olive oil, salt and pepper)

2. Wrap up the fish with the foil paper and bake in moderate oven for about half an hour or until cooked.

3. Meanwhile bring water to boil and cook about 20 prawns for a few minutes. Reserve the water and peel prawns.

4. Now fry an onion in a large pan, add 1 red pepper, 1 clove garlic, 2 skinned tomatoes, after a few minutes add 1 sliced carrot, a little paprika, 1 tsp tomato puree, the reserved water where the prawns were boiled, half a glass of brandy and bring to the boil until tender.

5. Blend until smooth. Add about 200ml cream to the mixture and spoon over the baked fish decorating it with the cooked prawns.

Recipe by Ana Maria Morro

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