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- Whole Haddock
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- Ready for Baking
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- Baked Stuffed Haddock
If you are lucky enough to live in Nova Scotia, you are likely to have good access to fresh seafood, and if like me you live in a fishing community, well seafood is your oyster. Today, I was brought a small whole haddock, scaled, head and tail removed.
I cook with my mother’s hand, always adjusting amounts and seasonings as I taste and cook. Most times this is a success and leads to new family recipes. These recipes are always adjusted for taste and what’s in the cupboard, so please use this as a guide and add your own variations.
This is how we prepared baked stuffed haddock.
1 Stalk of Celery chopped
1 Onion chopped
1 Clove Garlic chopped
1 Tomato chopped
1 Large Tomato sliced
Fresh Parsley
½ cup of White Wine
1 cup Cracker or Bread Crumbs
Olive Oil
Butter
Sauté onion, garlic, and celery in olive oil until soft. Add parsley and chopped tomato, until and continue to cook until tomato is mostly liquid. Add ¼ cup of the white wine and cracker crumbs. Reserve mixture.
Place haddock on a shallow baking dish and rub inside of haddock with butter and sprinkle with salt and pepper. Stuff haddock with reserved mixture. Lay tomato slices over haddock, pour remaining white wine over haddock, season again with salt and pepper and bake in 375-400 degree oven until done.
I served this with brown rice and caramelized onions dusted with brown sugar.
