Instant Pot Haddock with Tomatoes, Escarole, and Crispy Garlic
By America's Test KitchenPublished on July 20, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
Black sea bass, cod, hake, and pollock are good substitutes for the haddock. Tail-end fillets can be folded for proper thickness. If the haddock has not reached at least 135 degrees after releasing the pressure, partially cover the pot and continue to cook using residual heat until it reaches 135 degrees.
Instructions
- Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add garlic and cook, stirring often, until beginning to brown, 2 to 3 minutes. Turn off Instant Pot and continue to cook, using residual heat, until garlic is evenly golden brown and crisp, 2 to 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate; set aside for serving.
- Add escarole and ¼ teaspoon salt to oil left in pot and cook, using highest sauté function, until wilted, 2 to 4 minutes. Turn off Instant Pot. Transfer escarole to bowl and cover to keep warm.
- Add tomatoes, wine, thyme sprigs, and pepper flakes to now-empty pot. Fold sheet of aluminum foil into 16 by 6-inch sling. Arrange haddock skinned side down in center of sling, brush with remaining 1 tablespoon oil, and sprinkle with pepper and remaining ½ teaspoon salt. Using sling, lower haddock into pot on top of tomato mixture; allow narrow edges of sling to rest along sides of pot.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer haddock to large plate.
- Discard thyme sprigs from tomato mixture. Stir in parsley and season with salt to taste. Serve haddock with escarole and tomato mixture, sprinkling individual portions with garlic and drizzling with extra oil.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We chose flaky haddock and paired it with white wine, cherry tomatoes, thyme, and red pepper flakes. The wine and tomatoes provided enough liquid to steam the fish and create a clean, aromatic serving broth at the same time. A foil sling allowed the fish to flavor the broth while enabling us to easily transfer the cooked fish to a serving platter without falling apart. To bulk up our dish, we turned to fiber-rich escarole, which cooked quickly and was a pleasantly bitter pairing with the fish. To amp up flavor, we cooked the escarole in an infused oil that we made by crisping thinly sliced garlic in the pot. Served with crusty bread to soak up the broth, dinner was ready.
Before You Begin
Black sea bass, cod, hake, and pollock are good substitutes for the haddock. Tail-end fillets can be folded for proper thickness. If the haddock has not reached at least 135 degrees after releasing the pressure, partially cover the pot and continue to cook using residual heat until it reaches 135 degrees.
Instructions
- Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add garlic and cook, stirring often, until beginning to brown, 2 to 3 minutes. Turn off Instant Pot and continue to cook, using residual heat, until garlic is evenly golden brown and crisp, 2 to 3 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate; set aside for serving.
- Add escarole and ¼ teaspoon salt to oil left in pot and cook, using highest sauté function, until wilted, 2 to 4 minutes. Turn off Instant Pot. Transfer escarole to bowl and cover to keep warm.
- Add tomatoes, wine, thyme sprigs, and pepper flakes to now-empty pot. Fold sheet of aluminum foil into 16 by 6-inch sling. Arrange haddock skinned side down in center of sling, brush with remaining 1 tablespoon oil, and sprinkle with pepper and remaining ½ teaspoon salt. Using sling, lower haddock into pot on top of tomato mixture; allow narrow edges of sling to rest along sides of pot.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using sling, transfer haddock to large plate.
- Discard thyme sprigs from tomato mixture. Stir in parsley and season with salt to taste. Serve haddock with escarole and tomato mixture, sprinkling individual portions with garlic and drizzling with extra oil.
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