White Wine w White Fish Baked to perfection

Baked Haddock or Cod with White Wine Sauce

so simple and delicious

picking a White Wine that you love is what makes this recipe extra yummy

     

Sauvignon Blanc makes a sweeter sauce than  Fat Bastard Chardonnay

make with what you like or what you have in the fridge

a bouquet of celery

chopped this size leaves a bit of crunch which we like

if you don't like crunchy celery chop it smaller 

it gives the fish a great mild flavor

add your chopped onion
save the minced for the butter sauce

melt butter in a dish easy for dipping the fish in

decadent yes

healthier Earth Balance makes a great butter substitute!

add your minced onion 

dip the fish to coat

lay the fish on the celery & onion 

pour the remaining butter and onion over fish

sprinkle with paprika

pour wine over fish

Bake at 350 for 15-20 min depending on thickness of fish

Lift fish to serving dish with celery and onion

pour wine  sauce from fish pan into saucepan; simmer to reduce to about 1/2 cup; 

taste sauce - if sauce is bitter add 2 tbs of butter

You can pour sauce over fish or serve on the side

I prefer to serve on the side

Serve with the rest of the bottle of wine

Baked Haddock or Cod with White Wine Sauce

2 c. chopped celery leaves and stalks
1 onion, sliced
2 1/2 to 3 lbs. white fish fillets
Salt and pepper
1/3 c. melted butter
1 tsp. finely chopped onion
Dash paprika or fish seasoning
1/2 lemon or 1 tbsp. lemon juice
1 c. dry white wine
Chopped parsley

Spread celery and onion in baking dish. Season fish with salt and pepper.
Combine butter, chopped onion, & lemon juice.
Dip fish into butter mixture; arrange on celery and onion.
Pour leftover butter mixture and wine over top of fish.
Sprinkle with paprika or fish seasoning

Bake, uncovered, at 350 degrees for 25 to 30 minutes for a 2" thick fillet
15-20 minutes for 1" thin fillets
It's done when easily flaked with fork

Lift fish to serving dish with celery and onion. Pour wine from fish pan into saucepan; heat briskly to reduce to about 1/2 cup
taste sauce - if sauce is bitter add 2 tbs of butter

You can pour over fish or serve on the side.
Garnish with chopped parsley
Makes 6 servings.

chop celery 1/2 " pieces if a thin fillet is used
if using a thick fillet chop celery large
we like crunchy celery if you want soggy celery chop it small


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OMG.....Baked haddock taken up a notch an then some!

Garden Fresh Tomatoes + my Seafood Stuffing recipe + Haddock

OMG AWESOME!!

                 

This has got to be the simpliest way to take Baked Stuffed Haddock to awesomeness

 

 

 

All I did is make the stuffing from my Baked Scallops or Haddock recipe

 

 

Cut 2lbs of haddock into 4 pieces, placed in a 9x13 Pyrex dish

laid tomato slices on the haddock then covered the tomatoes with the stuffing

Baked at 350 degrees for 30 minutes uncovered

 

adding a layer of Tomatoes before adding any of my seafood stuffing recipes 

 will take any white fish to deliciousness

 

 

Steamers a summertime favorite

We love soft shell clams, hard shell clams, sea clams,

We love steamers, clam fritters, Lia's clam sauce, clam chowder, stuffed clams

also fried clams from Woodman's or The Lake House

 

 

today we are steaming up a bucketful of soft shell clams

with the promise of enough clams to have leftovers

 

 

first thing to do is put the clams in the sink

cover with water

swish around to wash off all the sand & mud

soak for 30 minutes

 

if you got your clams at the fish market rinsing won't be necessary

 

 

place all those beautiful babies into a large pot

add 1" of water or a can of beer

even better is a can of hard cider

today we have lemon hard cider - yummo

 

chop an onion into sixths place on clams

take some small cups that can handle the steam

add a couple tablespoons of butter

plop on top of the clams

keeping them straight up so the butter doesn't spill

 

Turn on high heat watch closely

clams will froth up quickly spilling into the butter

then all over the stove

turn down when the clams start steaming

 

clams are done when they open only 5-8 minutes

larger clams take longer

 

scoop clams into serving plate, pour hot clam juice into cups

for rinsing the clams before dipping in butter to eat

 

 

Steamers

3 lbs of clams will feed two as a meal
water or 1 can of beer or  1 can hard cider

Soak clams in cold water for 30 minutes.  Place clams in pan.  Cover bottom of pan with 1" of water or beer.  Add a couple of sliced onions.  Cover with a tight fitting lid.  Steam over low heat just until clams open, 5-8 minutes.

 

we freeze the leftover broth in 1 cup containers for making clam fritters, clam sauce, clam chowder,  & stuffed clams, mark containers if beer or cider is used since beer doesn't make a good clam sauce or chowder but makes a great fritter.

 

Lia’s Clam Sauce

1tbs olive oil
sauté 1 lg minced onion

add 1 stick butter
3 chopped garlic

add

1 bottle clam juice or 1 cup frozen clam juice
lots of oregano rubbed between hands to release flavor

1 can minced clams, if your lucky to have leftover small steamers toss some on top

or chopped fresh sea clams,

simmer

toss with

1pkg fettuccini, cooked

(Red pepper flakes) Lia doesn't add but I do

 

Baked Fish, Scallops, or Shrimp yummy in so many ways

Haddock topped with Crumbs oh yummm   ..........Is it summer yet?

My all time favorite is my recipe I created based on the flavors of my Seafood Casserole

It isn't a quick  fix, make it a day or two ahead, pop it in the fridge

till your ready to bake fish or scallops

my Mom makes the classic Ritz Crackers, butter, garlic powder 

it's so classic local Fish Markets sell it.

 

When crunched for time I love a simple delicious stuffing I got for

scallops from Yankee Magazine.

Once I had  extra toasted sliced almonds that needed a home

 added them to the Yankee Magazine stuffing 

Very Awesomeness! 

My oldest child loves a bacon cornbread stuffing
I adapted from the Fisherman's Wives Cookbook 

bacon - what's not to love.

 

Shrimp (raw) is also great baked with stuffing

kitty thinks it's great straight up

 

 

Scallops are best prepared with my recipe or Yankee Magazines
the scallops would be lost in the bacon & cornbread stuffing

Pat your seafood dry really, really, well  or to much liquid will be in the pan

and you will have steamed soggy fish

Stick them in the oven at 450 for 4 minutes to brown them

watch them closely burnt wouldn't be good after all the work you did

 

My Favorite Baked Stuffed Fish

3tbs parmesan cheese
1 stick  butter (1/2 cup)
1 red pepper minced
1  celery stalk minced
1-2 garlic cloves crushed depending on taste
1    package  Glutino Cheddar Crackers or 1 sleeve Ritz Crackers
Splash of Sherry to taste
1 1/2  pound   fish - haddock, cod, scallops, and or shrimp

Preheat oven to 350 degrees.  Melt butter, add red pepper, celery, garlic sauté till translucent.  Mincing is important you want the red pepper & celery to be more like seasonings.  Then add crushed crackers and parmesan cheese. A splash of sherry or white wine gives great zing.  Lay fish in a baking dish then spread stuffing mixture over the top.  Bake 350 degrees for 30 minutes. 
If the top isn't crunchy put oven on 450 degrees put the fish in and brown maybe a minute depends on your oven - watch closely you do not want it to burn.

This stuffing is even better when made at least a day before using
when ready spread on fish, scallops or shrimp.

Classic Baked Stuffed Fish

Recipe By : Mom

1      stick         butter (1/2 cup)
3/4  package    Ritz Crackers  - I crush Glutino's Crackers & sprinkle with coarse salt before baking
1      pound      fish, haddock,  cod, or shrimp
garlic to taste

Preheat oven to 350 degrees.  Melt butter in a small saucepan, add garlic and crushed crackers.  Layer fish then crackers, if using a gluten free cracker sprinkle with coarse salt.  Bake 350 degrees for 30 minutes.  Sprinkle with lemon juice.

(Adapted from Yankee Magazine)
Baked Scallops or Haddock

2 pounds scallops (sea ) or Haddock, or shrimp
1/2 cup (1 stick) butter, melted
1/4 cup grated Parmesan cheese
1 cup crushed Ritz crackers - I use Glutino's Gluten Free Crumbs or crushed rice krispies
1 tablespoon lemon juice  or red wine vinegar
1/4 teaspoon pepper
1/4 teaspoon garlic
1 tablespoon dry  white wine   or dry sherry

red pepper flakes optional

Directions:

Preheat the oven to 325 degrees F. Wash the scallops and pat dry. Place in a buttered 8-inch baking dish. Mix together the remaining ingredients and spoon on top of the scallops. Cover the dish and bake for 20 minutes. Uncover turn oven to 450 Cook another 4- 8 minutes to brown the top.  Watch closely every oven is different and you do not wan to burn your crumbs.  Serve hot

Add 1/2 cup toasted sliced almonds for an out of this World Stuffing

(Adapted from Fisherman's Wives Cookbook)
Baked Fillets with Stuffing 

4 cups day old bread, cubed  - I use my gluten free cornbread I've cubed & dried for stuffing
use a stove top or other bread stuffing mix just watch the seasonings if the mix you use is already seasoned

½ cup minced celery

½ teaspoon salt
1tsp poultry seasoning
(6) 8 oz fillets, Pollock   - I use haddock
¼ cup minced onion
½ cup melted butter
¼ tsp pepper
1 cup broth, I use chicken or clam juice
1/2 cup bacon cooked and crumbled

Thaw fish if it's frozen, pat dry.  Saute onion and celery in ¼ cup butter or bacon fat.  Mix with bread, 1/4 cup crumbled bacon,  add seasoning, toss.  Add broth about ¼ cup at a time and mix well.  Stuffing should be moist not to soggy.  ( I added 1 egg to keep moist but that is the gluten free part of me.)  Spread stuffing in thin layers in a greased shallow baking pan.  Arrange fish on top of stuffing.  Mix remaining butter (I used bacon fat if there was enough) and bacon sprinkle over fish.  Bake in moderate oven 350 degrees 35-40 minutes.
serve with buttered squash and fried onions
squash Lia likes is buttercup and then acorn.