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Family Smoked Haddock & Spinach Pasta  HT MC 20mins

Serves 4     Fish Herbs Vegetables Main Course Eggless

An easy to prepare family meal ideal for mid week suppers. Nice served with grilled tomatoes.

225g/8oz Short cut Pasta e.g. conchiglie (shells), Spirals, Bows
450g/1lb Smoked Haddock, skinned
Salt and Black Pepper
A large knob of Butter
450g/1lb Baby Spinach Leaves
240ml/8fl.oz. Sour Cream or Crème Fraîche
2 level tbsp freshly chopped Chives
1 tbsp Lemon Juice


1. Bring a large saucepan of water to the boil, add plenty of salt and the pasta and cook for 8-10 minutes until just tender.

2. Meanwhile, season the haddock with salt and pepper.

3. Melt the butter in a large frying pan, add the haddock and sauté over a medium heat for 2–4 minutes on each side until just cooked through. Remove from the pan with a fish slice, flake into large pieces then cover with foil to keep warm.

4. Add the spinach to the frying pan and cook for 1–2 minutes, stirring from time to time until just wilted.

5. Drain the pasta well then return to the saucepan together with the flaked haddock, spinach, sour cream, chives, lemon juice, salt and stir gently over a low/medium heat until well mixed and heated through. Serve immediately.

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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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