Haddock with sweet potato and rhubarb in orange sauce

dinner

(sweet) potatoes | fish | stew & one pot

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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.
Sweet potatoes – I used medium sized.
Rhubarb – I used 6 km arge stalks.
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 on the MM protocol try to keep your salt intake as low as possible.
Olive oil – For baking the sweet potatoes. If you eat fat-free you can steam the potatoes.

Rhubarb

Rhubarb is in season very shortly: from April until June. So enjoy while you can!

FAQ’s

Is this recipe Medical Medium?

Yes. Most people on MM dont eat fish. But it’s ok to add in some animal protein once in a while. Just be sure it’s lean. Preferably do not eat ground fish like plaice or sole, or fish at the end of the foodchain, like tuna.

Is this recipe vegan?

No.

Is this recipe AIP paleo?

Yes, just leave out the paprika powder (nightshade) and black pepper (seeds). You can use some extra green herbs and cinnamon (bark).

Gietijzeren pan met kabeljauw, zoete aardappel en rabarber in sinaasappel maple saus

Haddock with sweet potatoes and rhubarb in orange maple sauce

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Delicious, light fish stew. With sweet and sour flavors from orange juice, maple syrup, sweet potato and rhubarb. Which all combine beautifully with the mild taste of cod. With some rosemary and paprika powder to complete it.

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Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 420

Course dinner

Dish (sweet) potatoes, fish, stew & one pot

Cuisine European

Equipment

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 dried thyme no paprika powder or black pepper (nightshade and seeds)
1 tsp dried oregano
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 fat-free: 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.