HADDOCK RECIPES

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HADDOCK-SHRIMP BAKE

2 POUNDS FROZEN HADDOCK FILLETS
1 CUP FROZEN SHRIMP
1 10 1/2 OUNCE CAN CONDENSED CREAM OF POTATO SOUP
3/4 CUP MILK
1/4 CUP BUTTER, MELTED
1/2 TEASPOON GRATED ONION
1/2 TEASPOON WORCESTERSHIRE SAUCE
1/4 TEASPOON GARLIC SALT
1 1/4 CUPS RICH ROUND CRACKER CRUMBS (30 CRACKERS)

PLACE FISH IN GREASED 13 X 9 X 2 INCH BAKING DISH.  HEAT SOUP AND MILK.  
STIR IN SHRIMP.  SPREAD OVER FISH.  BAKE AT 375 DEGREES FOR 20 MINUTES.  
COMBINE REMAINING INGREDIENTS EXCEPT CRUMBS; MIX IN CRUMBS.  SPRINKLE 
OVER FISH.  BAKE 10 MINUTES.  SERVES 6 TO 8. 
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HERB-BAKED HADDOCK

THAW 1 POUND FROZEN HADDOCK FILLETS.  PLACE IN 10 X 6 X 1 1/2 INCH BAKING 
DISH.  DOT WITH 1 TABLESPOON BUTTER.  THOROUGHLY BLEND 1 CUP MILK AND 2 
TABLESPOONS ALL-PURPOSE FLOUR.  COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY,
 UNTIL SAUCE THICKENS AND BUBBLES.  COOK AND STIR 1 MINUTES LONGER.  
STIR IN 1/4 TEASPOON SALT, 1/4 TEASPOON GARLIC SALT, 1/8 TEASPOON PEPPER, 
1/8 TEASPOON DRIED THYME, CRUSHED, DASH DRIED OREGANO, CRUSHED, AND 1/4 
CUP CHOPPED GREEN ONION.  POUR SAUCE OVER FISH.  SPRINKLE LIGHTLY WITH 
PAPRIKA.  BAKE, UNCOVERED, AT 350 DEGREES FOR 20 TO 25 MINUTES.  MAKES 4 
SERVINGS. 
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POACHED HADDOCK (10/23/94) (22:55)

INGREDIENTS:

1 QT BUTTERMILK                      1 TBS LEMON JUICE
1 1/2 TSP SALT 3/4                   TSP TABASCO
1 TBS CUMIN                          1/2 CUP CHOPPED GREEN PEPPERS
2 TSP TURMERIC 3 LBS                 HADDOCK FILLETS
1/4 CUP BUTTER OR MARGARINE

DIRECTIONS:

COMBINE BUTTERMILK, LEMON JUICE, SALT AND TABASCO IN LARGE SKILLET.
BRING TO A BOIL AND SIMMER 10 MINUTES. ADD CUMIN AND GREEN PEPPER.
SPRINKLE TURMERIC OVER FISH FILLETS AND RUB IN GENTLY. ADD FISH TO
LIQUID AND SIMMER 10 TO 12 MINUTES OR UNTIL FISH FLAKES EASILY.
MELT BUTTER AND STIR INTO SKILLET. SERVE OVER HOT COOKED RICE.
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SCALLOPED HADDOCK (02/20/94) (16:24)

1-1/2 POUNDS HADDOCK FILLETS, CUT INTO SERVING SIZE PIECES
2 CUPS COARSELY CRUSHED CRACKERS
1 TSP. SALT
1/2 TSP. PEPPER
1 TBSP. BUTTER OR MARGARINE
1 CUP MILK
1 EGG

LIGHTLY GREASE A 1 QUART CASSEROLE.  PLACE HALF OF FILLETS IN DISH.
LAYER WITH HALF EACH OF CRACKERS, SALT, AND PEPPER.  DOT WITH HALF OF
BUTTER.  COMBINE MILK AND EGG, BEATING WELL WITH A FORK; POUR HALF OF
MILK MIXTURE OVER TOP OF CASSEROLE.  REPEAT LAYERING PROCEDURE.

COVER AND BAKE AT 375 F. FOR 30 MINUTES.  SPOON ONTO SERVING PLATES, AND
SERVE IMMEDIATELY.  YIELD: 4 SERVINGS.
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