Haddock with sweet potatoes and rhubarb in orange maple sauce
Delicious light fish stew for the late spring months, with slightly sweet and sour flavors. Orange, sweet potato and rhubarb, which combine beautifully with the mild taste of haddock. With some rosemary and paprika powder to bring together all the flavours. An easy and light main course or lunch.
Ingredients
- White fish – Haddock (or cod) fillet. I don’t eat fish often, but when I do, I eat fish that is caught as sustainably as possible. I don’t eat farmed fish and try not to eat from endangered fish stock.
- Sweet potatoes – I used 2 medium sized, but you can add more if you wish.
- Rhubarb – I used 6 large stalks. Rhubarb is in season very shortly: from April until June. So enjoy while you can!
- Oranges – I juice the juice of 4.
- Maple syrup
- Rosemary – Dried or freshly cut in pieces.
- Paprika powder and black pepper
- Celtic sea salt – Normally I would use about 2 pinches or more to taste, but if you are on the MM protocol try to keep your salt intake as low as possible.
- Olive oil – For baking the sweet potatoes. If you eat fatfree you can steam the potatoes.
Other fish recipes
FAQ’s
No.
The main focus for the Medical Medium protocol are healing foods like fruits, leafy greens, (root) vegetables and wild foods like mushrooms. Although the majority of MM followers eat plantbased, you can eat fish occasionally. You have to be sure it’s not cultivated and preferably you don’t eat the larger fish at the end of the foodchain because of heavy metals. Based on this article on the MM website, haddock is ok.
Yes, just leave out the paprika powder (nightshade) and black pepper (seeds). You can use some extra green herbs and cinnamon (bark). You can eat fish on a AIP paleo diet, but you have to be sure it’s not cultivated. That means only wildcaught.
Haddock with sweet potatoes and rhubarb in orange maple sauce
This recipe may contain
affiliate linksEquipment
- 1 large ceramic non-stick pan
- or medium/large cast iron skillet
- steamer if you eat fatfree and don't wish to bake the sweet potatoes
- potato peeler
Ingredients
- 2 haddock fillets or cod (or 1 large)
- 2 sweet potatoes medium to large
- 6 stalks rhubarb
- 4 oranges
- 4 tbsp maple syrup
- 2 tsp dried rosemary or 2 large fresh sprigs
- 2 tsp paprika powder
- 2 pinches black pepper freshly ground
Optional
- 2 pinches Celtic sea salt
- 2 dashes olive oil for baking
For AIP and free from nightshade and seeds
- 1 tsp thyme, dried extra green herbs
- 1 tsp oregano, dried NO paprika powder or black pepper (nightshade and seeds)
- ¼ tsp cinnamon
Instructions
- Peel the sweet potatoes and cut them into small cubes.2 sweet potatoes
- If you eat a little fat: heat the skillet and add oil. Bake the cubes for 10 minutes on fairly high heat until brownish on all sides.2 dashes olive oil
- Add the paprika powder, rosemary, black pepper and salt and fry for another minute.2 tsp dried rosemary, 2 tsp paprika powder, 2 pinches black pepper, 2 pinches Celtic sea salt
- If you eat fatfree: steam the potatoes for 10.minutes. Then add potatoes into the skillet. And add the spices and herbs after adding the orange juice (next step).
- Squeeze an orange, making sure no seeds get into the juice. Pour the juice over the potatoes.4 oranges
- Add the maple syrup. Stir briefly. Reduce the heat to low.4 tbsp maple syrup
- Wash and cut the rhubarb into pieces. Add. Stir again.6 stalks rhubarb
- About 4 minutes after the rhubarb: place the fish in the sauce in such a way that it's covered with some of the sauce, potatoes and rhubarb.2 haddock fillets
- After 3 minutes, turn the fish over. Pour some sauce over it with a spoon.
- Let it simmer for another 3 minutes, still with the lid halfway on.
