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Seafood Stuffed Haddock

Seafood Stuffed Haddock |

I love Haddock, and I love Scallops. So naturally when I was at the seafood market purchasing some fish for dinner, and these huge dry Scallops, I knew something was brewing for dinner besides the haddock. Hence, this delicious Seafood Stuffed Haddock.

I always but Dry Scallops because I think their the tastiest. But sometime even they are not too sweet and tasteless. These were not the case. They were pretty pricy ($19.99/lb), so I only bought three of them. That was just enough though to add to the stuffing for my fish.

I never, ever use previously frozen fish. If I can’t get fresh, I get it another day. To me, there’s no comparison between fresh fish and previously frozen. And remember, if your fish smells like fish, it’s not fresh. Just like Scallops, your fish should smell like the sea. Not like old fish:(

I always, always soak my fish in a little milk. Even if you’re cooking the fish the day you bought. The normal soak is 10-20 minutes. In case the fish has even a slight fishy smell (which it can get even after 1 day old), the milk soak with remove any odors, and ensure your finished dish is perfect every time.

Don’t be tempted to leave out the Dry Sherry. It totally makes the stuffing, even if you only use a little sprinkle. Trust me.

Unlike just baking fish in a baking dish, this Stuffed Haddock takes a little longer to cook because it’s rolled up. Use your instant read thermometer to calculate the temperature of your fish. If you don’t have an instant read thermometer, GET ONE! It’s the only way to know the internal temperature of your fish, and overcooked fish is not so good. The best ones give you a digital instant read in seconds. The dial type instant reads take too long to read, and you end up holding your oven door open way too long, losing precious heat. Trust me it’s worth the investment, I’ve been using mine for YEARS!

Thermapen |


I took my basic stuffing recipe, and added these great scallops. These scallops were amazingly delicious. Between the great stuffing, sweet scallops and flaky Haddock, this dish was a home run.


Seafood Stuffed Haddock |

Seafood Stuffed Haddock
Author: A Foodie Affair
  • 1 pound or so Haddock, or other white fish
  • 3 really good sized Dry Sea Scallops, chopped into small pieces
  • 1 cup milk
  • 3/4 stack Ritz or Town House or other buttery type crackers
  • 1/2 stick Butter, melted
  • 1/4 tsp Worcestershire Sauce
  • 1/2 Tsp fresh Lemon Juice
  • 1 Tbsp Milk
  • 1/2 tsp Dried Parsley
  • 1/2 tsp. Dry Sherry (the real thing… not the cooking wines you see n the supermarket)
  1. Preheat oven to 450 degrees F.
  2. Rinse and using paper towels, pat dry fish filets.
  3. Place in a baking dish, and add milk. Let sit for 15 minutes or so while making stuffing.
  4. Using a zipper type plastic bag and a rolling pin, crush crackers.
  5. Place in a large bowl, add butter, worcestershire, lemon juice, milk, parsley and dry sherry. Add dry cracker crumbs to the wet mixture. Add chopped scallops.
  6. Remove fish filets from milk, and with paper towels, pat dry.
  7. Place approx. 1/4 cup stuffing mixture on fillet about 3 inches from one end. Carefully roll fish filet. Carefully place rolled fish into a baking dish sprayed with some non-stick cooking spray. If you would like to try and add more stuffing to the already rolled fish, you can add by sticking some stuffing in to the middle with your hands.
  8. You can sprinkle some additional dry crumbs on the top of the fish if you’d like, or even a small amount of bread crumbs, or nothing at all.
  9. Bake for approx. 25 minutes or so, or until an instant read thermometer reads 135 degrees.


Blog/ Fish & Seafood/ Front Page/ Home Page/ Main Dishes/ My Lemon Obsession

Haddock Piccata

Haddock Piccata |

I’ve been having fish a lot lately, and been having great luck getting it at our local market Shaws. I don’t usually like fish from a supermarket, but it’s so fresh and reasonably priced its hard to beat.

I’ve been making it Meuniere style, and love it that way, but wanted a change.

I pinned this great Haddock Piccata recipe from Sweet Bites Blog, and thought I would make it tonight. I love anything Piccata, so thought this would be perfect for the thick, white fish.

Oh my…if I got this in a restaurant, I would be back over and over for it! It was that good. Thick, white juicy fish, that flakes apart in huge chucks. With a delicious buttery, lemon wine sauce that is good enough to drink (well in my opinion anyway!).

If you love lemon as I do, you’ve gotta try this Haddock Piccata recipe! Make sure the fish you buy is the freshest you can get. Not frozen. It should smell like the sea. And make sure you get the thickest fillet possible.

Oh my, I could eat this every night!

Haddock Piccata |

Haddock Piccata
Recipe Type: Main Dish
Author: A Foodie Affair
  • 1 pound Haddock fillets
  • about ¼ cup flour for dredging
  • freshly ground white or black pepper to taste
  • 2-4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon small capers, drained
  • 1 garlic clove, minced
  • ¼ cup dry white wine
  • juice of 1/2 lemon
  • 2 tablespoons chopped fresh Italian parsley
  • sea salt and ground pepper to taste
  1. Soak fish fillets in milk for 5 to 20 minutes. Remove from milk, and pat dry with paper towels. Put some flour in a ziptop bag, and add fish and shake gently until coated.
  2. In a large skillet, melt about 3 tablespoons of the butter with the oil over medium heat.
  3. When the butter foam has subsided, slip the fillets into the skillet. Sauté over medium to medium-high heat until lightly golden, about 3 minutes a side for thick fillets, turning them only once. Transfer to a heated platter and reduce the heat to medium-low. Remove any excess brown butter. Add the capers, garlic and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and about 1 tablespoon of butter to create a smooth sauce. Stir in the parsley and taste. Season with salt and pepper if needed.
  4. Remove the pan from the heat and pour the sauce over the fish. Serve immediately.


Blog/ Fish & Seafood/ Home Page/ Main Dishes

Beer Battered Haddock

I LOVE fried fish with beer batter. That’s something you can rely on being fabulous when going to a Irish pub or restaurant. Yes, its intensely greasy, but if you don’t eat it very often, it’s perfectly acceptable. And there’s something about those super crunchy, pointy ends I love. The super flaky, moist, delicate white fish in the middle isn’t too bad either! You can use any kind of white fish. And don’t forget the malt vinegar, Beer Battered Fish just wouldn’t be any good without it!

Beer Battered Haddock -
So, not being the best at deep frying, here I go again, we’re giving the deep fryer another whirl.

Delonghi Deep Fryer -

I have this deep fryer appliance I hardly use, but like it because I’m a little paranoid about starting a fire with my hot oil. I do have a kitchen fire extinguisher but really don’t want to ever use it, if you know what I mean!

Beer Battered Fish -

 The fish turned out incredible! Even though I don’t eat deep fried food that often, it was great to know I can make Beer Battered fish, just like in the restaurants, right in my own home. Now I have to get rid of the greasy smell in my house. That part I don’t like!

Beer Battered Haddock
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 8
  • Canola oil
  • 2 lb. haddock, cod, or other white fish, cut in to pieces
  • salt & pepper
  • 1-1/2 c. all-purpose flour
  • 1-1/2 tsp sugar
  • 1 tsp. salt
  • 1- 12 oz. bottle beer
  • 1 tsp hot sauce (optional)
  1. Pour oil to depth of 3 inches into a large dutch oven; heat to 360 degrees F.
  2. Sprinkle fish with salt and pepper.
  3. Whisk together flour, sugar & salt in large bowl. Whisk in beer and hot sauce. Dip fish in batter, allowing excess batter to drip off.
  4. Gently lower fish into hot oil using fork. Make sure you dip in oil slowly so fish does not go to the bottom.
  5. Fry fish in batches, 2 to 3 minutes on each side, or until golden brown.
  6. Place fried fish on wire rack on a jelly roll pan; keep warm in a 200 degree F. oven until ready to serve.

How on earth to prevent the fish from sticking to the deep fryer basket???

When putting fish in to the hot oil, I just dropped in to the hot oil, the fish sank, and stuck to the basket.  I couldn’t flip the fish because it was so stuck. The oil was up to temperature, so why did it sink and stick? Next, I tried using a set of tongs, and edged them in the hot fat, trying to let it cook some before I let go so it would float. The fish got stuck to the tongs. Next, I decided to use a fork, edge it in to the oil, let it cook some and if I needed to, use another fork to release the fish from the fork. By that time, the fish was cooked enough to float, and then, I could flip freely in the hot oil. It took a couple of not-so-good-looking pieces of fish, but I think I finally got the method down!

Source: Southern Living Comfort Food



Fish & Seafood/ Salads

Shrimp Cocktail Salad

I was thinking the other day, how much I loved Shrimp Cocktail, and how great it would be to have it in a salad. After a little searching, I came to the conclusion I would use a lemon vinaigrette for the salad dressing, and pre-marinate the shrimp in the cocktail sauce. You can use any cocktail sauce you choose (I made mine as I always do from scratch, which is super easy).

Put anything you like in the salad and viola!, you’ve got a super summer salad!

Shrimp Cocktail Salad
Recipe Type: Salad
Author: A Foodie Affair
Prep time: 15 mins
Total time: 15 mins
Serves: 2
Super easy, summer salad that even a novice can make in minutes!
  • 12 medium cooked shrimp
  • Shrimp cocktail sauce
  • lettuce
  • grape cherry tomatoes, whole
  • pickling cucumbers, sliced
  • Lemon Vinaigrette dressing
  • chopped fresh dill, for garnish
  1. Marinate cooked shrimp in some of the cocktail sauce, and put in fridge for 15 minutes or so.
  2. Make salad and toss with vinaigrette. Plate on a salad plate, and mound shrimp in the middle of the salad.
  3. Sprinkle with chopped fresh dill.


Fish & Seafood/ Soups, Stews & Chowders

Fish Chowder

I love fish chowder. And the best place I’ve ever had it is the Dolphin Restaurant in Harpswell, Maine. It is virtually “loaded” with fish that taken right off the boat…literally. And, every bowl comes with a gigantic Blueberry Muffin! What could be better than sitting, looking out at the ocean, slurping on a big bowl of fish chowder, and a Blueberry Muffin on a beautiful Summer’s day? Not much!

Dolphin Restaurant Then....

Dolphin Restaurant Now!

But if you can’t go to the Dolphin Restaurant, I think this chowder comes darn near close. Its based on Jasper White’s recipe which uses a whopping 3 pounds of fish. The bottom line is making sure the fish goes in at the end, so it stays in big chunks without much stirring. If you use Cod it will break apart a little more easily than Haddock. Either way, it is delicious.

Fish Chowder


Fish Chowder
Recipe Type: Chowder
Author: A Foodie Affair
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
This chowder is loaded with fish, potatoes and cream.
  • 4 oz. salt pork
  • 2 Tbsp butter
  • 2 medium onions, chopped
  • 6-8 sprigs thyme, leaves only
  • 2 bay leaves
  • 2 lb. potatoes (about 5-6), diced
  • 2 bottles clam juice
  • 1 can chicken broth
  • 2 c. water
  • 3 lb. haddock, skinned & boned
  • 1-1/2 c. heavy cream
  • 1 c. half & half
  • Render fat from salt pork. R
  1. Render fat from salt pork. Remove pieces. Add butter, onions, thyme & bay leaves; cook 5-8 minutes. Add potatoes, clam juice, chicken stock & water to half fill an 8 qt stockpot. Make sure you slightly cover the potatoes. Cook potatoes 10 minutes. Add salt & pepper. Add fish and cook for 5 minutes. Remove pan from heat; let sit for 10 minutes. Gently stir in cream.
  2. * Can substitute milk for some or all of the cream, depending on how rich you would like the chowder. Try to keep the stirring to a minimum so the pieces of the fish stay as whole as possible.


Fish & Seafood/ Main Dishes

Haddock Meuniere…Soaking Fish Fillets In Milk…Does It Really Work???

Haddock Meuniere

Haddock Meuniere

Haddock Meuniere….I was never a “fish” eater at home, I guess because my past experience with making it resulted in” fishy, dry” fillets  that were most definitely “inedible”, in my opinion.  I’ve tried frying, baking, broiling, and it always came out the same way..not so thrilling!

Then I tried this recipe for Sole Meuniere from a Fine Cooking magazine. I figured I give it a try hoping to get a much different effect than in the past. I thought there might be something to the soaking the fish fillets in milk. The first time I tried it my husband & I couldn’t believe how fresh, juicy, flaky and down right delicious it was. I think I made 1-3/4 lbs of haddock and it was GONE! Apparently the “soaking the fish in milk” really does get rid of the fishy taste, restores the “fresh from the sea” freshness, and results in the fish being flakier and juicer. Since then I have made this many, many times and quite frankly wouldn’t make it any other way. It is fast, easy and delicious, and doesn’t overcook the fish. You won’t be disappointed.

Let me know of this works for you! And remember, don’t overcook the fish! Only 3 minutes a side on a medium high heat on stove! A sprinkle of parsley, squeeze of a half a lemon, and a drizzle of browned butter…..Don’t forget, the number one, first mistake is over cooking your fish! Follow this, you’ll never make fish any other way again! I promise!

Want a variation on your pan fried Haddock Meuniere??? Try Haddock Piccata…the same great way to cook the Haddock, but with a great lemony sauce…delicious!

Haddock Meuniere

Haddock Meuniere

Haddock Meuniere
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time: 20 mins
Cook time: 6 mins
Total time: 26 mins
Serves: 4
The freshest, flakiest, juiciest Haddock you ever ate!
  • 1-3/4 lb. haddock fillets, skin removed
  • 1 c. milk
  • 3/4 c. all purpose flour, seasoned with 1/2 tsp kosher salt & 1/4 tsp ground pepper
  • 6 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 1/4 finely chopped fresh flat leaf parsley
  • 1/2 c. melted butter
  1. Arrange fillets in a dish and pour milk over them. Let soak for 5 minutes & up to 20 minutes.
  2. Heat 1/2 c. butter over med high heat until very hot but not smoking. Remove the fillets from the milk, blot with paper towels, dip into flour, and shake off the excess. Carefully lay the fillets into the hot butter, don’t crowd the pan or you’ll have trouble flipping the fillets.
  3. Cook the fish until golden on one side 2-3 minutes. With a slotted spatula and great care, flip the fish. Adjust the temp if the butter is getting too dark. Cook on the second side 2-3 minutes. Use slotted spatula to remove them, set on paper towels for a minutes and arrange on warm platter.
  4. If the pan is too dark clean out slightly with paper towel. Melt 6 Tbsp butter until butter foam turns slightly brown. Remove pan from the heat so butter doesn’t keep cooking, but keep hot. Pour lemon juice over fish and sprinkle with parsley. Pour the hot browned butter – you should hear a sizzle (if you don’t it will still taste great!) Serve immediately with wedges.

This recipe serves 2 for very generous servings and 4 for smaller portions.

This Haddock Meuniere was featured in Foodbuzz Top 9 recipes!

Foodbuzz Top 9 – March 19, 2012

Fish & Seafood/ Main Dishes/ Soups, Stews & Chowders

New England Clam Chowder


New England Clam Chowder

New England Clam Chowder

I don’t really care for fried clams, but have always loved clam chowder. Go figure. As I have made fish chowder many times , I thought I would give Clam Chowder a try.

The first time I made it I used bottled clam juice and frozen fresh packed clams. It almost tasted chemical or tin tasting. Something was definitely off. So, I went to my trusty Cooks Illustrated books and found this recipe. I think it tasted pretty good considering I have never worked with clams before. I think the fresh clam broth really makes the difference.

New England Clam Chowder

7 lbs. medium-size hard-shell clams , such as littleneck, topneck, or small cherrystone, washed and scrubbed clean
4 slices thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces
1 large Spanish onion , diced medium (about 2 cups)
2 Tbsp unbleached all-purpose flour
3 medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium
1 large bay leaf
1 tsp. fresh thyme or 1/4 tsp. dried thyme
1 c. heavy cream
2 Tbsp minced fresh parsley leaves

Bring clams and 3 cups water to boil in large, covered soup kettle. Following illustration 1, below, steam until clams just open, 3 to 5 minutes. Transfer clams to large bowl; cool slightly. Following illustrations 2 and 3, remove clams from shells by opening clams with a paring knife while holding over a bowl to catch juices. Next, sever the muscle from under the clam and remove it from the shell. Reserve meat in bowl and discarding shells. Mince clams; set aside. Pour clam broth into 2-quart Pyrex measuring cup, holding back last few tablespoons broth in case of sediment; set clam broth aside. (Should have about 5 cups.) Rinse and dry kettle; return to burner.

Fry bacon in kettle over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved clam juice. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, and salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.

Recipe Source: Cooks Illustrated

Fish & Seafood

Haddock Meuniere with Tomatoes, Capers & Onions

I had a fantastic Haddock special at one of my favorite restaurants Restaurante Pavarati and just had to try and make it. The haddock seemed to be cooked by itself with a tomato, garlic, lemon chutney on top. It was fresh, tasty, and savory. So I started searching the internet for ideas and came across the Red Snapper with Tomatoes, Olives & Onions recipe of The Comfort of Cooking blog. So I decided to use this recipe as a guide for the tomato topping, and I would make my Haddock Meuniere fish recipe separately. I am not really a fan of black olives so I decided to substitute capers instead. The results were very similar to the one at the restaurant. Only with the addition of capers. Here goes.

Tomato, Capers & Onions

Haddock Meuniere with Tomatoes, Capers & Onions


1/4 c. extra virgin olive oil
1 medium onion, peeled &  sliced very thinly
2 garlic cloves, minced
1/4 c. white wine
1-14 oz. can diced tomatoes
1/4 c. capers, drained
1/2 bunch parsley, chopped
Juice of 1/2 lemon
2 Tbsp. lemon zest
Sprinkle of red pepper flakes (optional)
Salt & pepper

Heat olive oil in large skillet over med high heat. Add onions and cook until translucent; about 2-3 minutes. Add garlic and cook 1 minute. Add wine, tomatoes, capers, half the parsley, lemon juice, zest and red pepper flakes to the pan. Season to taste with salt and pepper and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, about 10–15 minutes. Adjust seasonings and sprinkle with remaining parsley. Top fish with tomato mixture.