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| What You Need: |
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1 pound fresh haddock fillet
2 tomatoes
3 tablespoons dry white wine
1 teaspoon flour
1 medium-sized onion, finely chopped
1 teaspoon paprika
1 teaspoon salt
1½ pound potatoes
3 oz bacon
1 oz butter
¼ pint sour cream
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| How To Cook: |
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1. Skin the fish and cut into cubes; place in a bowl with the wine and onion and marinade for 1 hour.
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2. Peel and slice the potatoes, place in an ovenproof dish, dot with pieces of butter and cover with the peeled and sliced tomatoes.
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3. Sprinkle with flour, paprika and salt and cook in a moderate oven (350°F) till the potatoes are beginning to soften.
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4. Place the fish on the top, cover with the chopped bacon and return the dish to a moderately hot oven (425°F) for 15 minutes.
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5. Reduce the heat to slow (325°F), pour the sour cream over, cover the fish and cook for a further hour.
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