pasta with haddock
Recipe type: dinner
Cuisine: Italian
Cook time: 
Total time: 
Serves: 4
  • 3 to 4 haddock fillets, chopped into chunks
  • 4 to 6 anchovy fillets packed in oil, roughly chopped
  • good splash of extra-virgin olive oil
  • 1 small onion, chopped
  • 2 to 3 tablespoons tomato paste
  • 2 tablespoons sultanas (aka Thompson Seedless)
  • pinch of saffron (optional)
  • handful fennel fronds, finely chopped or use fresh dill, chopped
  • spaghetti or other thick spaghetti-like pasta
  1. In a large pot of salted boiling water, add pasta and cook according to instructions.
  2. Meanwhile, in a large pan heat olive oil over medium heat and add onion. Cook until translucent then add the anchovies, stirring until they dissolve. Add sultanas, saffron, and stir followed by tomato paste and a spoonful of pasta water. Bring to a boil, adding just enough water to make a sauce. Reduce heat to medium and toss in the haddock and chopped fennel or dill. Taste and adjust ingredients accordingly, stir and cook until fish starts to break up – about 8 to 10 minutes.
  3. Drain pasta but keep some of the water. Toss pasta into the haddock sauce. If needed, add a spoonful of the pasta cooking water to loosen the sauce. Serve immediately and top with fresh fennel or dill.
The Culinary Chase’s Note: If you’re not sure about adding the sultanas, halve the amount but don’t leave them out. The sweetness from the sultanas go well with the saltiness from the anchovies. This meal is ready in the time it takes to cook the pasta. Enjoy!
Recipe by The Culinary Chase at