Whether you call it baked haddock or baked stuffed haddock this is my take on my grandmother’s recipe. Which, in turn, is a variation of an old Nova Scotia classic known as a bubbly bake. This has all the gooey cheesy goodness of the Novie dish, but with the golden-brown cracker topping we love so much in New England.
If you visit our part of the world you will be greeted with many variations on this theme of seafood comfort. Every restaurant does it their own way, but they are all really good if the fish is fresh.
I varied grandma’s version to suit my family’s taste and I encourage you to modify it as you see fit. This recipe would work well on any white flaky fish. Cod is a good alternative, pollock too, and combined with scallops, shrimp or lobster can turn it into a baked seafood casserole.
Grandma’s Baked HaddockCuisine: SeafoodDifficulty: Easy
If you would rather not use condensed soup as the binder, you can replace it with sour cream, mayonnaise or both.
1.5-2lbs haddock fillets
2-4 new potatoes, sliced thin
1 can condensed cream of mushroom soup
1 cup of shredded cheese (cheddar is my choice)
1 sleeve of butter crackers (Ritz or Town House brand)
dried herbs of your choice (parsley, tarragon, dill, marjoram, oregano)
1-2 cloves of garlic
salt and pepper to taste
- Pre-heat oven to 350F and butter a casserole dish.
- Put your sliced new potatoes down in one layer in the casserole (this is optional but I find it helps keep the fish from swimming in juices, which the potatoes absorb and make the dish even richer).
- Season your fish fillets with salt and pepper and place in one even layer on the potatoes, folding the thinner sections under the rest of the fillet if you have to.
- Thinly spread the mushroom soup over the fish then top with the cheese.
- In a food processor combine the crackers, garlic and spices and pulse until the mix is uniform.
- Spread over everything and if you like grab a few more crackers and crumble them in your hand and spread on top for a crunchier texture.
- Place dabs of butter on top of the crumbs and then drizzle juice from a few lemon wedges over the top.
- Put in the oven for about 35 minutes or until it is bubbling and topping is golden brown.
When done let it settle for 5-10 minutes and then scoop out hearty portions.
- If you prepare this with the potatoes on the bottom, then there is one less side dish to prepare. Otherwise you can serve it with mashed potatoes along with some mushroom sautéed in butter and wine. Let me know your thoughts in the comments, I’d also be interested in what variations you create at home!