Best 4 Forevermamas Baked Stuffed Haddock Or Cod Aka Scrod Recipes
**Baked Stuffed Haddock or Cod: A Seafood Delight**
Baked stuffed haddock or cod, also known as scrod, is a classic New England dish that combines the delicate flavor of white fish with a savory stuffing. This dish is perfect for a special occasion meal or a weeknight dinner. The flaky fish is stuffed with a mixture of breadcrumbs, herbs, and vegetables, then baked until golden brown. The result is a moist and flavorful dish that is sure to please everyone at the table. This article provides two recipes for baked stuffed haddock or cod: a traditional recipe and a healthier version. The traditional recipe uses butter, cream, and mayonnaise, while the healthier version uses olive oil, Greek yogurt, and low-fat mayonnaise. Both recipes are delicious and easy to make, so you can choose the one that best suits your dietary needs.
FOREVERMAMA'S BAKED STUFFED HADDOCK OR COD - A.K.A. SCROD
I love baked stuffed scrod, cod, haddock - whatever you want to call it. This is one of my favorites done at home that I developed. What makes it different is the stuffing recipe I came up with to go with this fish recipe that can be found on this site "Recipe #511850"
Provided by ForeverMama
Categories Very Low Carbs
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
- Season skinless side of fish with sprinkling of garlic powder. Pile stuffing "Recipe #511850" over fish evenly, pressing stuffing mixture carefully to adhere.
- Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
FOREVERMAMA'S STUFFING FOR FISH, SHRIMP OR MUSHROOMS
I developed this stuffing initially for some haddock I had on hand. It has great flavor elements. Through time, I've also used it as a stuffing for other mild fish such as cod, etc., baked mushrooms, and shrimp. I can't tell you how many compliments and requests I've received for this recipe. Note that serving size captures 3-10. Amount served depends on type of dish prepared.
Provided by ForeverMama
Categories Weeknight
Time 35m
Yield 3-10 serving(s)
Number Of Ingredients 14
Steps:
- Melt olive oil and/or butter in skillet. Once hot enough add chopped onion over medium heat until soft and translucent.
- Stir garlic into onion mixture. Add hot pepper sauce (preferably pimenta moida, refer to note below), dry mustard, paprika, salt and pepper. Stir until all ingredients are blended and flavors are released. Be careful not to burn garlic.
- Cook for about 2 minutes. Add wine, letting it come to a boil and reduced by 1/2 to 1/4. Stir in parsley and distribute evenly.
- Add crushed Ritz crackers to combine.
- Add sugar and parmesan. Stir to combine.
- Cook for another minute or two, enough to toast crackers over medium heat and reach desired consistency (it cooks quick). Taste for seasoning and adjust with salt and pepper if necessary.
- Remove from heat. Add lemon juice to taste. This mixture should not be to wet or too dry. When pressed together with fingertips mixture should hold together but slightly loose.
- Use as a stuffing for fish, shrimp, or mushrooms. If using for mushrooms, dice the mushroom stems and saute with the onions.
- NOTE: Portuguese Pimenta moida is the best hot sauce to use in this dish. It is used in this dish not as a "hot" ingredient but as to provide a unique flavor in the background. It can be found in Portuguese markets or in a well stocked supermarkets. You can find a recipe on this site "Recipe #482885" or it can be ordered online. if ordered online Goncalves brand is preferred and can be purchased inexpensively within this link: https://www.amaralsmarket.com/products-page/marinades-imported-from-portugal/gonslaves-hot-chopped-peppers-16-oz/.
- Note that this sauce isn't hot with a sharp bite like a tabasco and shouldn't be used as a substitute. A Franks Hot sauce or Louisiana Wing Sauce can be used as a substitute, but note that it isn't an exact equivalent.
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
MOM'S OLD FASHIONED BREAD PUDDING
My mother made this my whole while growing up. Never before had I tasted anything this good and never had anything since. It is the Hard sauce that makes it so different from other recipes. just try it once and you will be hooked for life and so will your friends and family.
Provided by dklarson
Categories Breads
Time 1h
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Scald milk with butter; set aside to cool.
- In a large bowl place torn bread pieces, sprinkle with as much cinnamon as you like. Sprinkle 1/2 cup sugar, 1/4 tsp salt and 2 eggs (slightly beaten) over cinnamon sugar bread pieces. Mix gently.
- Pour cooled scalded milk and butter over the bread mixture and add any optional items before pouring into greased loaf pan. Mixture should fill the bread pan.
- Place the loaf pan in a large baking pan and fill with 1" of water (called a water bath).
- Bread pudding is done when a knife inserted in center comes out clean. Oven temps may vary and so would the baking time.
- Slice into 1" slices and serve warm. top with a dollop of the Hard Sauce(see below).
- May be warmed in microwave for leftovers.
- Hard Sauce recipe:.
- Beat butter until creamy. Gradually add powdered sugar and then vanilla until all mixed.
- Spoon a dollop on a slice of warm bread pudding. Mmm--enjoy!
Nutrition Facts : Calories 536, Fat 33, SaturatedFat 20.2, Cholesterol 137.7, Sodium 445, Carbohydrate 57.6, Fiber 2.7, Sugar 42.9, Protein 5.4
Tips:
- Use the freshest fish you can find. If you're not sure how to tell if fish is fresh, ask your fishmonger.
- If you're using frozen fish, thaw it in the refrigerator overnight before cooking.
- Don't overcook the fish. Cod and haddock are both delicate fish that can easily become dry and tough if overcooked.
- Use a light hand when seasoning the fish. You don't want to overpower the delicate flavor of the fish.
- Stuff the fish just before baking. This will help to prevent the stuffing from drying out.
- Serve the fish immediately after baking. This will ensure that it is hot and flaky.
Conclusion:
Baked stuffed haddock or cod is a delicious and easy-to-make seafood dish. It is perfect for a weeknight meal or a special occasion. With a few simple tips, you can create a dish that your family and friends will love.
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