Stuffed Haddock Recipe

4.5 2 6
Stuffed Haddock Recipe
Stuffed Haddock Recipe photo by Taste of Home
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Stuffed Haddock Recipe

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4.5 2 6
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

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.
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 each: 303 calories, 12g fat (6g saturated fat), 108mg cholesterol, 561mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 37g protein.

  • 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
  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

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Reviews forStuffed Haddock

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MY REVIEW
zbcustom User ID: 5569645 202989
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
mousie_04 User ID: 3817467 32505
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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