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Stuffed Haddock Recipe
Stuffed Haddock Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 2 servings

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

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.

Directions

  1. Preheat oven to 350°. 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.
  2. Place in a greased baking dish. Combine soup and sour cream; spread over fish. Sprinkle with paprika. Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Stuffed Haddock in Reminisce Extra February 1999, p47

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.

Light-Bodied White Wine

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

Reviews for Stuffed Haddock

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 15, 2012

I spread mayo on the inside ,then I added salad shrimp to the filling. It was so rich you had to eat the whole thing.

MY REVIEW
Reviewed Feb. 16, 2010

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!

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