Pepperoni Haddock (Pepperoni-Ysa in Icelandic)

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“I admit I have not made this (yet), but I love the sound of this recipe as a "kicked-up" version of haddock from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro, "A spicy sausage is used to flavor a somewhat bland type of fish." While the recipe was written to use pepperoni, it was further noted that chorizo would be a good option or even a nice, smoky bacon as a pers pref for the "spice-intolerant". (Times have been estimated & do not include time to cook the rice) *Enjoy* !”

Ingredients Nutrition


  1. Preheat oven to 200C (390F). Spray an oven-proof baking dish w/PAM, spread the cooked rice evenly in the dish & set aside.
  2. Cut the fish into pieces & dust them w/flour seasoned w/salt + pepper.
  3. Heat olive oil in a non-stick frying pan, cook the fish quickly till golden brown on both sides & place evenly on top of rice.
  4. Add pepperoni (chorizo or bacon if using) + sliced mushrooms to the frying pan & cook over a fairly high-heat for 3-4 minutes.
  5. Add cream + tomato paste & bring to a slow boil. Remove from heat & pour sauce over the fish & rice.
  6. Sprinkle grated Parmesan cheese over the top & bake till the cheese is golden brown & bubbling. Serve immediately.
  7. NOTE: If you're at all like me, you hate to open a can of tomato paste to use 1 tbsp, so feel free to sub ordinary ketchup or even chili sauce which I would personally favor.

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