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Baked Stuffed Haddock Recipe

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This recipe for Baked Stuffed Haddock, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Rich
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
In large skillet, heat:
4 tablespoons butter
3 tablespoons olive oil

Add:
1 small onion, chopped
1 small zucchini, unpeeled and chopped
½ cup chopped fresh mushrooms

Cook over medium high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes.

Add:
½ pound sea scallops, chopped
½ pound small (“salad size”) peeled and deveined shrimp
1-1/2 tsps. Old Bay or other seafood seasoning blend
Cook, stirring until the seafood is just cooked through, 3 to 4 minutes. Remove from heat.

Add:
-1/2 cups crushed Ritz cracker crumbs (about 1-1/4 sleeves of crackers)

Season to taste with salt and pepper.

Directions:
Directions:
Preheat oven to 400 degrees. Brush individual gratin dishes or a large glass baking dish generously with melted butter.

Season 8 thick haddock or other whitefish fillets (about 2 pounds total) on both sides with salt and pepper. Place a fillet in each gratin dish, or arrange four of the fillets in the baking pan. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that’s fine. Brush the fish with melted butter.

Bake in preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, about 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

Yield: four servings.

Personal Notes:
Personal Notes:
This recipe is from BG’s Boat House in Portsmouth, NH.

 

 

 

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