Finnan Haddie!

The above title is a new one for me. This smoked haddock from Scotland had always been known as "Finney Haddock" to me. This was no doubt down to Nonna and her interpretation of English words. There are lots of dishes that Nonna gave us the English words for which turned out to be incorrect. But there could, I suppose, always be a chance that it is known as Finney Haddock here in Yorkshire.

She called sweets "spice", tarts were "torte" and tomatoes were either the Italian "Pomodoro" or "Tomat", "Tomatie" - anything but the correct word.

This dish, to Nonna, was always called "Pesce con Pomodoro" - Then she called it "Finney Haddock" to English people.

I love fish when they are swimming in the sea or in a river. I love their diversity and how graceful they are. I'm not keen on them when they are on a dinner plate, though! So I very rarely eat this meal, but my wife loves it!

1 piece of smoked haddock (not the sort with the horrible food colouring on)

Half a green pepper (Pimento) seeded and thinly sliced.

1 tin of chopped tomatoes

Juice of half a lemon.

Two teaspoons of sugar.

Half a clove of garlic, crushed.

Two fresh Basil leaves.

Put a splash of virgin olive oil into a heavy-based frying pan.

Add garlic and pepper, and sauté  them for two or three minutes.

Add tin of tomatoes juice of half a lemon and sugar, then stir.

Cook on low heat for two more minutes, then add the haddock.

Coat the haddock in the sauce then add a few drops of water to thin the sauce out a little. Cover with a plate or lid and cook on a low heat for 15 to 20 minutes.

Rip the basil into pieces and put it in the pan.

When the fish is falling apart, turn out on to a plate and serve. This can be eaten with polenta or new potatoes and green beans. But, as with most of our meals when I was young, we just ate it with our hands and warm bread. 

Buon Appetito!