Haddock, Tomato and Green Bean Casserole
Haddock, Tomato and Green Bean Casserole
Ingredients
- 1 onion, thinly sliced
- 1 yellow bell pepper, seeded and diced
- 2 cloves garlic, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp ground coriander
- 1 tsp curry powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) harissa paste
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 can (14 oz/398 ml) diced tomatoes
- 1 lb (454 g) green beans, cut into 3/4-inch (2 cm) pieces (about 5 cups)
- 2 cups (500 ml) low-sodium chicken or vegetable broth (see note)
- 1 1/2 lb (675 g) skinless haddock fillets
- Salt and pepper
Instructions
- In a large skillet over medium heat, soften the onion, bell pepper and garlic in the oil. Add the spices and harissa, and cook for 1 minute, stirring regularly.
- Add the chickpeas, tomatoes, beans and chicken broth. Bring to a boil. Cover and simmer over low heat for about 20 minutes or until the beans are tender. Season with salt and pepper.
- Add the fish. Cover and continue cooking for 4 to 5 minutes, or until the fish is thoroughly cooked and flakes easily with
- a fork.
Haddock, Tomato and Green Bean Casserole