Ann Romney's Haddock Recipe


  • 1 Tbsp. extra virgin olive oil
  • 1 large rib celery, cut lengthwise into quarters and thinly sliced
  • 1 (14.5 oz) can diced tomatoes
  • ½ C. white wine, dry vermouth, or chicken broth
  • 1 large clove garlic, pressed
  • ½ tsp. dried oregano leaves
  • Salt and pepper to taste
  • 1 lb. haddock fillets, or other lean fish such as cod
  • 4 Tbsp. feta cheese, crumbled
  • Hot cooked rice

How Do We Make It?

  1. In a large nonstick skillet, heat oil over medium-high heat.
  2. Add celery and onion and sauté until onion is softened, about 5 minutes.
  3. Add undrained tomatoes, wine or broth, garlic, oregano, salt and pepper, stir to combine.
  4. Cover and simmer, stirring once or twice, for 5 minutes.
  5. Arrange fish in a single layer over the vegetables and spoon a little of the sauce on top.
  6. Cover and simmer gently until the fish is cooked through, about 8 minutes.
  7. Transfer the fish to serving plates with the rice. Spoon vegetables over the top and sprinkle with cheese.
Ann Romney Cooks Haddock

"The Romney Family Table" is available at

Garden to Table Recipes
Garden to Table Recipes