Puy lentils with smoked haddock & watercress

Step by Step

Step 1

Heat the oil in a medium-sized saucepan, then add the soffritto and bay leaf and cook gently for 15-20 minutes. Once the excess moisture has been driven off, put a lid on to finish cooking, stirring occasionally, until soft and beginning to colour.

Step 2

Stir in the lentils and 400ml stock, put the lid back on, bring to the boil, then reduce to a gentle simmer and cook for about 20 minutes, until tender. The lentils should be a little loose to serve, so add the remaining stock if needed.

Step 3

Tuck the fish into the lentils, put the lid back on and cook for 5 minutes more, or until the fish is opaque and flakes easily with a fork.

Step 4

Spoon the lentils and haddock into wide bowls, letting the fish flake as you do. Top with a mound of watercress, squeeze over some lemon juice, then drizzle with some extra virgin olive oil, if liked, and serve.