Smoked Haddock with pasta is a deliciously simple fish dish, perfect for midweek and ready in just 15 minutes. The flaked haddock is stirred through pasta with a creamy lemon and yoghurt sauce and topped with fresh parsley.
Smoked Haddock has a strong flavour, firm flesh, and moist texture. For other easy recipe ideas using Smoked Haddock, try these warming and filling soups such as Cullen Skink or Smoked Haddock and Prawn Chowder. For a rice dish with a little spice, a Kedgeree is perfect or why not make your own Smoked Haddock Fishcakes?
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Ingredients
You need just 6 simple ingredients for this quick pasta recipe.
- Smoked Haddock - dyed or undyed. In the US you might find this called Finnan Haddie or Finnan Haddock. The fish is smoked, but not cooked.
- Pasta - I've used rigatoni here but you can use any pasta shapes. The cooking time of the dish depends on the cooking time of the pasta.
- Yoghurt - I use a thick and creamy 0% fat yoghurt. A thick creamy yoghurt sticks well to the pasta shapes. You can use a full fat yoghurt if you prefer.
- Milk - this is for cooking the smoked haddock. Use any dairy milk.
- Lemon - you will need the zest and juice so there's no waste.
- Fresh Parsley - this adds a lovely fresh flavour to the pasta dish that compliments the smokiness of the haddock.
See recipe card for quantities.
Instructions
This fish pasta recipe is ready in just 15 minutes. If you don't have a microwave, see the instruction note below.
Put the pasta on to cook according to the packet instructions.
Place the fish in a microwaveable shallow bowl, skin side down. Pour over the milk and cover the dish with clingfilm. Pierce the clingfilm to allow the steam to escape and microwave on full power for 4 - 5 minutes, depending on the thickness of the haddock. The fish is cooked when the flesh flakes easily and loses its translucent appearance.
Using a fish slice, transfer the smoked haddock to a plate, flesh side down, and remove the skin. Flake the fish using a fork.
Drain the pasta and stir through the yoghurt and lemon juice.
Stir in the smoked haddock.
Serve with the lemon zest and fresh parsley over the top.
Top Tip
After cooking the smoked haddock in your microwave, wipe it clean and make a solution with 1 cup of water and 1 tablespoon of lemon juice or white vinegar. Heat the solution in the microwave for three or four minutes until boiling to get rid of any odours.
How to poach Smoked Haddock in a saucepan
Poaching haddock in the microwave is the fastest and most energy-efficient way to cook it. However, if you don't have a microwave, just place the fish in a pan in a single layer. Pour the milk over the top. You will need enough liquid to half cover the fish. Cover the pan with a lid and simmer. Depending on the thickness of the fish fillets, this will take 8-10 minutes. Don't allow the milk to boil.
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How do I know when Smoked Haddock is cooked?
Smoked haddock is cooked when you can flake it easily with a fork. The flesh will change from being shiny and translucent to opaque. You can also test the internal temperature with a cooking thermometer. The internal temperature should be 60C /140F.
Substitutions
There are a few easy substitutions you can make with this recipe.
- Instead of 0% fat creamy yoghurt, you can use a creme fraiche. Try to use something with a thick texture, or the sauce will be very runny.
- Parsley - instead of parsley, you can also use dill. Don't use dried herbs.
If you're looking to spice things up, add a few crushed chilli flakes or finely diced red chilli pepper.
Serving Suggestion
Top the Pasta with the lemon zest and fresh parsley and some freshly ground black pepper.
Serve it with a side of green vegetables such as peas, broccoli or green beans or a green salad.
Utensils
You will need :-
- A large pan for the pasta
- A shallow microwaveable bowl for the fish. Alternatively a pan to poach on the hob or stovetop.
- Lemon zester and juicer
Storage
You can keep this recipe in the fridge for 2 - 3 days. Reheat in a microwave or enjoy it cold. It won't freeze well as creamy sauces tend to split when they are frozen which means the texture of the sauce will be quite grainy.
Sustainability
As with all fish, look out for the MSC (Marine Stewardship Council) label when shopping. The MSC label lets you know your fish has been sustainably sourced. Buying fish from sustainable sources is important for the protection of fish stocks and also to protect the marine environment.
Did you know that you can buy Fairtrade lemons?
Other Similar recipes for you to try
Looking for other Fish Pasta recipes like this? Try these:
- Salmon Creme Fraiche Pasta17 Minutes
- Simple Grilled Haddock Fillets15 Minutes
- Smoked Mackerel Pasta Bake20 Minutes
- Salmon Lasagne with Spinach50 Minutes
📖 Recipe
Smoked Haddock Pasta
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Ingredients
- 350 g rigatoni or other pasta shapes
- 500 g smoked haddock MSC certified, about 125g per person
- 50 ml milk
- 300 g thick creamy 0% fat yoghurt or creme fraiche
- 1 lemons juice & zest. Fairtrade available
- 20 g fresh parsley leaves only, chopped
- 1 dash black pepper organic, fairtrade, freshly ground
Instructions
- Bring a large pan of lightly salted water to the boil and cook the pasta as per the packet instructions.350 g rigatoni
- Place the fish in a microwaveable shallow bowl, skin side down. Pour over the milk and cover the dish with clingfilm. Pierce the clingfilm to allow the steam to escape and microwave on full power for 4 - 5 minutes, depending on the thickness of the haddock. The fish is cooked when the flesh flakes easily and loses its translucent appearance.500 g smoked haddock, 50 ml milk
- Using a fish slice, transfer the smoked haddock to a plate, flesh side down and remove the skin. Flake the fish using a fork.
- Drain the pasta and stir through the yoghurt and lemon juice.300 g thick creamy 0% fat yoghurt, 1 lemons
- Stir in the smoked haddock.
- Serve with the lemon zest, fresh parsley and black pepper over the top.20 g fresh parsley, 1 dash black pepper
Notes
How to Poach the Fish without a Microwave
Place the fish in a pan in a single layer. Pour the milk over the top. You will need enough liquid to half cover the fish. Cover with a lid and simmer. Depending on the thickness of the fish fillets, this will take 8-10 minutes. Don't allow the milk to boil.Ingredients
-
- Smoked Haddock - dyed or undyed. In the US you might find this called Finnan Haddie or Finnan Haddock. The fish is smoked, but not cooked.
-
- Pasta - I've used rigatoni here but you can use any pasta shapes. The cook time of the dish depends on the cook time of the pasta.
-
- Yoghurt - I use a thick and creamy 0% fat yoghurt. A thick creamy yoghurt sticks well to the pasta shapes.
-
- Milk - this is for cooking the smoked haddock. Use any dairy milk.
-
- Lemon - you will need the zest and juice
-
- Fresh Parsley - this adds a lovely fresh flavour to the pasta dish that compliments the smokiness of the haddock.
Storage
You can keep pasta with smoked haddock in the fridge for 2 - 3 days. It can be reheated in a microwave or is delicious eaten cold. It won't freeze well as creamy sauces tend to split when they are frozen which means the texture of the sauce will be quite grainy.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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