Dark green and glossy, sea beet is like spinach and can be found wild along the British coastline. Watercress makes a good substitution if you can't get a hold of sea beet for this seafood soup. This is a spectacular haddock recipe from Nathan Outlaw that can easily make a main meal for two

Method
1.
To make the soup, heat 1 tsp of the oil in a saucepan. Place the sliced onion and chopped garlic in the pan and cook for 1 minute or until the onion is translucent
2.
Slice the peeled potato, add to the pan and cover with the vegetable stock. Simmer until the potato is cooked and transfer to a blender
3.
Add 1 tsp of vegetable oil to a frying pan with the well-washed sea beet. Quickly fry until the sea beet wilts
4.
Add the sea beet to the soup base in the blender and blend for 3 minutes or until smooth. Taste and season with salt and pepper accordingly
5.
Chill the soup in a bowl set over ice to retain the green colour. Place in the fridge until required
6.
Preheat the oven to 220°C/gas mark 7
7.
To cook the Cornish haddock, heat a non-stick pan over medium heat and add enough olive oil to coat the base of the pan. When the oil is hot, place the haddock presentation-side down into the pan
8.
Allow the haddock to golden slightly and then place in the hot oven for 3 minutes
9.
Remove from the oven and flip the haddock over. Continue to cook the fish for 1 minute
10.
Season the haddock with the sea salt, and add a drizzle of good-quality olive oil and serve with the warmed sea beet soup
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Haddock recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Cornish haddock

Sea beet soup

Equipment

  1. Blender

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This is a brilliant haddock recipe from Nathan Outlaw, using the piquant flavour of sea beet to craft a delicious soup for which the fish can rest upon.