Easiest Way to Make Favorite Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys smoked haddock with leek and tomato sauce gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook vickys smoked haddock with leek and tomato sauce gf df ef sf nf using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF:

1. Make ready 1 tbsp oil
2. Prepare 1 onion, sliced
3. Prepare 1 clove garlic, finely chopped
4. Make ready 400 g tin chopped tomatoes
5. Get 4 leeks, trimmed and sliced
6. Take 25 g Vitalite Sunflower Spread / safe 'butter'
7. Make ready 2 tbsp water
8. Take 4 smoked haddock fillets
9. Get 2 tbsp finely chopped parsley

Steps to make Vickys Smoked Haddock with Leek and Tomato Sauce GF DF EF SF NF:

1. Fry the onion in the oil over a medium heat until softened and translucent. Add the garlic and fry a further minute
2. Add the tin of tomatoes and simmer for 20 mins until the liquid has evaporated. Add salt & pepper to taste
3. Meanwhile sauté the leeks in the butter in a large covered frying pan for 10 minutes on low until softened
4. Add the water and then top with the haddock fillets, seasoned with black pepper
5. Cover and steam for 10 minutes or until the fish is opaque
6. Serve the fish on a bed of leeks topped with the tomato sauce and some new potatoes. Garnish with the chopped parsley

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