Monday, January 25, 2010

Haddock Caserole

This is a fun recipe for fish. It is very different, but very good! I heard on Food Network the other day that mixing fish and cheese is breaking a cardinal rule of Italian cooking. Well, good thing I am not Italian right?

I have only made this recipe a few times, and I have never been able to find Haddock in the seafood section. However, I looked up online and Cod is very similar to Haddock, so I have only made this recipe with Cod. If you ever find Haddock, let me know! Tilapia works too, which is good because it is very cheap.

This is one your kids will like because it looks a little like macaroni and cheese.

Haddock Caserole

1 can condensed cream of shrimp soup (this will be right next to all your other creamed soups)
1 1/2 pounds haddock, cod, or talapia
1 cup crushed butter flaverd crackers (about 24 crackers)
1 cup shredded cheddar cheese
1/4 cup milk

Heat oven to 400. Coat bottom of a 8 x 11 inch baking dish or 4 (2 cup) ramekins with just enough soup to barely cover the bottom. Place fish on top and pour remaining soup over fish. Sprinkle crushed cracker over fish; top evenly with cheese. pour milk on top. Cover with foil and bake at 400 for 1 hr 25 minutes or 35 minutes if using ramekins. Let cool slightly before serving.


  1. I found haddock once--at a restaurant in Boston. Hmmm. Can't say it's a staple 'round these parts.