Poached Haddock with Onion-Tomato Confit from the kitchen of Monica Bliss

New Lebanon— In my house, we eat fish at least two times a week. It’s super nutritious, delicious, and surprisingly quite easy and quick to prepare. This is a favorite preparation of mine, especially in the summer when I have fresh parsley in the garden. Add a base of dressed baby greens and a slice of buttered sourdough bread for a gorgeous summer evening meal, simple enough for a weeknight dinner, but also elegant enough for weekend company.

Poached Haddock with Onion-Tomato Confit 

Confit:
1 large red onion, sliced
1 teaspoon olive oil
1 teaspoon salt 
2-3 large tomatoes, chopped

Poaching liquid:
4 cups vegetable broth
2 bay leaves
1/2 lemon, sliced
2 cloves garlic, roughly chopped
2 tablespoons fresh parsley, roughly chopped 
1/2 teaspoon salt 

Fish:
4 portions fresh haddock
Salt and pepper to taste 
Fresh parsley, chopped. 
4 slices of lemon. 

Season onions with salt and sauté in olive oil over low heat until caramelized. Add the tomatoes and cook for another twenty minutes. 

Season the fish with salt and pepper. 

Add the poaching liquid ingredients to a pan and bring to a boil, then reduce the heat to medium for a softer boil. Gently add the fish to the pan, cover, and cook for 5 minutes. Gently remove the fish from the pan, reserving one cup of the poaching liquid. 

Add reserved poaching liquid to the confit. Scrape the bottom of the pan while stirring until well-combined.

Serve the fish over the confit, sprinkled with parsley and a slice of lemon. Serves four.