Braised Haddock

For many Italian families Fridays menu during Lent is oftentimes fish. Living in Maine you can imagine how much seafood we can consume here, and for us fresh haddock is right up there on our hit parade of choices. Typically served baked or fried, up and down our coastline, but the delicate texture and flavor is lost due to cooking it this way. For me simpler is even better. Gently poaching haddock in a flavorful broth is one of the ways to really enjoy this wonderful fish. I seldom prepare my haddock the same way twice with the exception of this dish--braised haddock. It was a favorite of my Dads.. very simple to prepare, and just oh so good!



1 TBLS unsalted butter
1TBLS olive oil
2 slices pancetta, diced
1 shallot, diced
1 small onion, sliced
1 small fennel bulb, very thinly sliced
1/4 cup dry white wine
2 small zucchini, sliced thin
2 tsp savory
1 tsp basil
1 1/2 cups diced plum tomatoes
1/4 cup pitted Kalamata olives, chopped
1 1/2 pounds fresh haddock filets
coarse ground pepper
1/4 cup grated parmesan cheese

In a large skillet melt butter with olive oil and sautee pancetta until just crisp. Add onions, shallot, fennel, herbs and sautee until vegetables are just tender, about 10 minutes. Add wine, stir in tomatoes and olives and simmer 5 minutes to thicken slightly. Place the haddock filets on top and to the side of the vegetable mix and top with zucchini slices. Ladle the sauce over fish pieces and a grind of pepper. Cover skillet and slowly cook for another 10-12 minutes over medium heat until fish flakes. Uncover and top with grated cheese and serve. Enjoy!