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Stuffed Haddock Recipe

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I ENTERTAIN at least once a month. After I served this at a dinner party for eight, I decided to reduce the recipe to serve two. It turned out just as delicious. I cherish my recipes and don't often share them, but this one got so many requests I decided to send it in for Reminisce readers to enjoy. -Jeannette Wojtowicz, Buffalo, New York

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Stuffed Haddock Recipe

Prep: 15 min. Bake: 25 min.

Yield: 2 Servings

15 25 40

Ingredients

1 tablespoon chopped onion
1 tablespoon butter
5 butter-flavored crackers, crushed
1 haddock, sole or cod fillet (about 1 pound)
1/3 cup condensed cream of celery soup, undiluted
1 tablespoon sour cream
Paprika

Directions

In a skillet, saute onion in butter until tender. Stir in crackers and enough water to hold mixture together. Cut a pocket into side of fillet; stuff with cracker mixture.
Place in a greased baking dish. Combine soup and sour cream; spread over fish. Sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 303 calories, 12 g fat (6 g saturated fat), 108 mg cholesterol, 561 mg sodium, 9 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Stuffed Haddock in Reminisce Extra February 1999, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Stuffed Haddock (1)

Stuffed Haddock

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Reviewed on Feb. 16, 2010 by mousie_04

I used cream of mushroom soup instead of celery and it added a great flavor. I also used panko breadcrumbs with Italian seasoning instead of butter-flavored crackers. Great recipe!