Day eight of Seafood Week and Haddock is the dish of the day

Seafood week is coming to an end and what a great week it’s been for promoting British fish. There’s been so many events taking place, lots of competitions and some delicious recipes from the team at Fish is the Dish. Fish of the day for day eight is haddock and it’s not just for fish and chips. Smoked haddock is another of my favourites and this smoked haddock pasta is ideal for a quick midweek meal or a weekend supper.

Pasta with Smoked Haddock

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Smoked haddock works a treat with this creamy pasta dish makes a quick and easy to meal to rustle up if you're short of time. The Ritchie's of Rothesay haddock had a lovely strong deep flavour that added real depth of flavour to the finished dish.

• CourseMain Dish

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Servings Prep Time 4 people 5 minutes

Cook Time 15 minutes

Pasta with Smoked Haddock Print Recipe Smoked haddock works a treat with this creamy pasta dish makes a quick and easy to meal to rustle up if you're short of time. The Ritchie's of Rothesay haddock had a lovely strong deep flavour that added real depth of flavour to the finished dish. CourseMain Dish Servings Prep Time 4 people 5 minutes Cook Time 15 minutes Servings Prep Time 4 people 5 minutes Cook Time 15 minutes

Ingredients

• 350 g conchiglie pasta
• 2 large smoked haddock fillets
• 350 ml milk
• 200 g cream cheese
• small bunch parsley Reserve a small amount for scattering over the finished dish.
• 2 tbsp chopped chives
• freshly ground black pepper

Servings: people

Instructions

1. Cook the pasta according to the instructions on the packet
2. Add the milk and the haddock fillets to a large pan, slowly bring to a simmer and cook for approximately 5 minutes. Remove the haddock from the pan and flake into large bite size chunks.
3. Reduce the heat, add the cream cheese to the milk and stir to mix well until the sauce thickens. Add the parsley, chives, black pepper and mix well.
4. Add the pasta and smoked haddock to the pan and gently mix to ensure the pasta is coated with the sauce. Sprinkle with the remaining parsley and serve.

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This recipe from Chef Mitch Tonks for smoked haddock, leek and egg salad is a recipe from his Fish Easy book, and I have one copy up for grabs today.

To be in with a chance of winning, let me know what your favourite smoked haddock dish is by leaving a comment on this post.

Competition is open to UK residents only.

Disclaimer. Fish is the Dish supplied the prizes for all the Seafood Week competitions. The smoked haddock was supplied by Ritchies of Rothesay.This is not a paid post and all opinions are my own.