Cut each haddock fillet into 2-3 pieces. Salt and pepper both sides. If any moisture comes out, pat dry.
Mince the garlic, and dice the onion into 3 cm pieces. Cut the bacon into 1 cm strips. Cut off the root of the shimeji mushrooms and shred into small clumps.
Heat some olive oil in a frying pan, and add the garlic. Once it becomes aromatic, add the onion and bacon and saute.
Once the bacon has browned and the onions are transparent add the haddock and lightly cook both sides. Sprinkle with white wine.
Add the shimeji mushrooms, canned tomatoes, soup stock, and bay leaf. Once it's come to a boil, lid and simmer for 10 minutes on low heat. Gently shake the frying pan occasionally as it simmers.
Taste and if you find the flavor lacking, adjust with salt and pepper. Transfer to a serving plate, garnish with parsley, and it's complete.
Story Behind this Recipe
This is a tomato-based simmered dish I often make for my daughter, who loves haddock. Since you don't simmer it for very long, it didn't have a rich enough flavor, so I added bacon.
If you overcook the haddock it becomes tough, so be careful! Cutting the bacon block adds a richer flavor to the simmer. If you don't like the haddock skin, remove it before you start. Gently shake the frying pan 2-3 times in a circular motion while it's simmering.