{"id":539,"date":"2009-03-17T14:16:10","date_gmt":"2009-03-17T22:16:10","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=539"},"modified":"2009-03-17T14:16:10","modified_gmt":"2009-03-17T22:16:10","slug":"poached-haddock-with-escarole","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=539","title":{"rendered":"Poached Haddock with Escarole"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: inherit;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Shared by shareholder Anne Zapletal<\/span><\/span><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-family: inherit;\"><br \/>\n<span style=\"font-size: small; font-family: Times New Roman;\">1\/4 cup chopped shallots<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 tsp chopped garlic<br \/>\n1\/2 tsp crushed red pepper flakes<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 TBSP (approx) olive oil<br \/>\n1\/4 cup white wine<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1-1\/2 cup chicken broth<br \/>\n1 cup grape tomatoes or chopped tomatoes<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/2 canned cannelini beans (or chick peas)<br \/>\n2 tsp vinegar<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>salt and pepper to taste<br \/>\n4 haddock fillets (or other mild white fish) <span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 tsp fresh parsley<br \/>\n1\/2 tsp fresh rosemary (use less if dried)<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 head escarole, roughly chopped<\/p>\n<p>Preheat oven to 250 degrees.<\/p>\n<p>In a Dutch oven or large ovenproof pan with lid saut\u00e9 shallots, garlic and pepper flakes in olive oil. Deglaze pan with white wine and chicken broth and simmer 3-4 minutes. Add beans, tomatoes, vinegar, salt and pepper. Simmer another 3-4 minutes. Place fish on top, sprinkle with herbs, and poach in oven for 25 minutes.<\/p>\n<p>Meanwhile, steam escarole in 1\/4 cup water for 3-4 minutes or until just wilted. Divide between 4 plates, top with fish, tomatoes and beans and serve.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shared by shareholder Anne Zapletal 1\/4 cup chopped shallots\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 tsp chopped garlic 1\/2 tsp crushed red pepper flakes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP (approx) olive oil 1\/4 cup white wine\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-1\/2 cup chicken broth 1 cup grape tomatoes or chopped tomatoes\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 canned cannelini beans (or chick peas) 2 tsp vinegar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 salt and pepper to taste 4&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":176,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-539","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=539"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/539\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/176"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}