2 lb Haddock fillets
6 tbsp Unsalted butter
1 small Onion, diced
1/2 cup Diced celery
1/2 tsp Dried thyme
4 tbsp Dry sherry
2 cup Bread crumbs
Salt, to taste
Black pepper, freshly ground, to taste
14 oz Stewed tomatoes - (1 can)
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Preheat the oven to 375 degrees. Lightly grease a 9- by 9-inch baking dish. Melt 4 tablespoons of the butter and saute the onion and celery with the thyme until soft, about 8 minutes. Add the sherry and cook for 2 minutes longer. Add the bread crumbs, remove from heat, and mix well. Season with salt and pepper, to taste. Place half of the fillets in the baking dish. Cover with half of the stuffing. Repeat with the rest of the fish and the stuffing. Top with the tomatoes, making sure that they are broken into small chunks. Pour the juice from the can around the sides of the baking dish. Drizzle the remaining butter over the top. Bake the haddock for 35 to 40 minutes or until the fish easily flakes when tested with a fork. Serve at once. This recipe serves 4 to 6.
Recipe Source: SALTWATER SEASONINGS by Sarah Leah Chase and Jonathan Chase (c) 1992 Little, Brown & Company, Boston, MA - 187 pages - $27.95 As reprinted in the May/Jun, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1996 Posted to EAT-L Digest 20 Sep 96
Date: Fri, 20 Sep 1996 14:41:39 -0500
From: LD Goss <ldgoss@METRONET.COM>
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