Sunday, July 17, 2011

Traditional Maine Baked Stuffed Haddock Recipe

Living on the ocean in Maine, there is always plenty of fish. Everyone knows that fish is good for you and has a lot  protein and vitamins. In the summer Haddock is plentiful and reasonably priced. Many fine restaurants use Haddock for: Classic Fish & Chips, Chowder, and  Baked Stuffed Haddock.

Haddock is found on both sides of the cool north Atlantic waters. This clean white fish is popular in Scotland, Scandanavia, New England and the Canadian Maritimes. Young, fresh Haddock and Cod fillets are often known as Scrod (or Schrod).  SCROD is a Maine acronym  for "Seamans Catch Received on Deck". Which is whatever white fish was caught that day!

The recipe for Baked Stuffed Haddock is easy. We use the the traditional Maine recipe and start with a pound  fresh Haddock fillets  off the dock!

One Pound (.5 kilo ) of fresh haddock fillets
One "stack" of Ritz Crackers, crushed finely
half pound of baby shrimp
half stick of melted butter
6 large garlic cloves
1/4 cup White Wine
Salt & Pepper
Pre-heat oven at 350 degrees
In baking dish add 1/4 cup of white wine, garlic and a "little" bit of butter. Place haddock on top of mixture. Salt and Pepper to season.  Squeeze lemon for taste.

Mix Ritz Crackers, salt & pepper,  melted butter and baby shrimp together and add the stuffing on top of the haddock. Squeeze lemon and  bake for 350 degrees for  @ 20 minutes 'til fish is flaky and bread crumbs are brown.  Serve with Rice Pilaf and vegetable.


  1. I miss haddock...especially delicious haddock sandwiches! MMM. Have one for me...

  2. Thank you for this absolutely delicious recipe. I made it last night and it was just wonderful. I live in Arundel so I, like you, take advantage of the fresh fish. I like to eat fish at least once a week and haddock is one of my favorites. I can't wait to serve this to some of our friends and relatives that visit us, especially in the summertime.

  3. this ones a keeper thanks so much