Baked Stuffed Haddock Recipes
Party Choice

Baked Stuffed Haddock with our homemade Shrimp Stuffing

Haddock Recipes are delicious with homemade shrimp stuffing and a wonderful baked fish that just can’t be beat! Fish lovers will go “ga–ga”, but you won’t break a sweat preparing this great dish.

Not too expensive and very easy to prepare, your fish-loving guests (and non-meat eaters) will enjoy this classic.

Our recipe can be prepared the day before and baked on the day of the party.

Nobody likes dried out food, especially fish. Keep an eye on the moisture and be careful not to overcook the haddock.

We’ll show you our tips and help you through it.


This recipe will 50 people as an entree, if you are you are serving other entrees and/or appetizers. Remember that your guests are going to eat a little over a pound of food per person for dinner. Read about Party Food Quantities and how to plan for the right amounts.

Shopping List for 50 People:

___10 pounds of boneless skinless haddock filet. Check your local shopping club for frozen haddock filets.

TIP: If haddock is not available, cod is the next choice. You want a thicker white fish, not thin like flounder, sole or trout.

And HEY: If you can’t get haddock or cod, or if you have a local fish you want to serve (like some yummy bluefish or grouper!) use the Ask-a-Caterer form at the bottom of this page so we can help you with some ideas and cooking times.

___3 pounds of cooked, cleaned salad shrimp, 120/pound fresh or frozen – definitely not canned. These smaller ones are for the stuffing.

___2 pounds of “chowder” fish, which are pieces of a variety of fish, usually used for soups and stews. Fish scraps are OK too. You’re going to be boiling them for the stuffing.

TIP: When you’re buying the fish, ask about getting some fish stock. If they have it, you can eliminate the chowder fish. Get a ½ gallon of stock. Or, use base to make stock:

Minor's products are very good, although hard to find locally. They make "bases" of many kinds, including fish. Unlike those concentrated salty cubes found in grocery stores, this base is actually intense concentrates made from real fish.

Add water and make up to 5 gallons of fish stock.

We use Minor's products a lot - they make bases of meat, chicken, bacon, fish, pork, lobster and many more. Amazon carries most of them, at very good prices.

___3 large bags of herb cube stuffing

___3 - 15-ounce boxes of Ritz crackers

___2 or 3 large cans of chicken stock

___3 - large onions – yellow or white

___2 carrots (for the fish stock)

___Bay leaves, 3 is fine

___4 - 1 pound packages of butter. Use the real deal.

___1 small can of vegetable oil spray

___4 disposable aluminum pans 10”x12¾”x2½”

___1 bunch of fresh parsley

___6 large lemons


___6 lemons

___2 bunches of fresh curly parsley


One Day Before the Party:

Put the chowder fish into a large pot that has a tight fitting cover, along with ¾ of a gallon of water. Add in one tablespoon of salt, one whole, peeled onion, two whole peeled carrots and the two bay leaves. Bring to a boil, reduce the heat to a simmer, cover and cook for 3 hours. Check it every once and a while to make sure that the water doesn’t boil away. Add more water if needed. You want to wind up with about ½ gallon of liquid.

After three hours (more is fine,) let the stock cool and pour it through a colander or strainer. Save the liquid, not the solids.

Peel and cut the other onions into small pieces – about ¼” squares. In a large frying pan, melt 3 pounds of butter and cook the onions until they are clear. Careful not to superheat the butter – don’t let it turn brown.

If it takes 30 minutes to cook the onion, that’s fine. Pour the cooked onions and butter into a large bowl and set aside to cool.

Combine the seafood stock with the onion in a large mixing bowl.

TIP: This calls for a good-sized bowl, or you can use one of the large pans that you will probably be using for your chafing dishes. All about chafing dishes, how to keep hot foods hot and cold foods cold.

Open up the "sleeves" of Ritz crackers and put them into one or more Zip Lock bags.

Squeeze out about half of the air from the bag, seal it up (check it twice...!) and crush the crackers into broken pieces. It doesn't need to be small like crumbs - pieces is OK.

Add them to the stock and onions.

Also the bags of stuffing cubes and carefully add them to the stock stirring it around. Read "Drippy but not Runny" below.

Add some of the canned chicken stock to the stuffing mix following the “Drippy” rule below. If the stuffing is still too dry after adding all the chicken stock, then add tap water until the consistency is what we describe:

“Drippy but not runny.” Add the chicken stock and also tap water to the stuffing mix, as needed. How much stock/water do you need? This depends on the kind and amount of bread/stuffing you use.

We mix it all together and let it stand for a few minutes so the bread will absorb some of the liquid. Then, pick up a handful of the mixture but don’t squeeze it. Does any liquid drip out?, because some should. Drippy but not runny – that’s how we do it.

Now add the 3 pounds of small salad shrimp to the mix. No need to cut them up. Add any liquid from them too. Cover the stuffing mixture and refrigerate.

On the day of the party:

Lay out the four aluminum pans and spray each one with lots of vegetable spray, bottom and sides. Carefully lift the stuffing mix into each pan, dividing it evenly between the four pans.

TIP: You want each pan to be about ¾ full with stuffing.

Spread the stuffing evenly and gently into the pans. Don’t stuff the stuffing!

TIP: Don’t press the stuffing down into the pans. Try to keep it light and fluffy.

Cover each pan tightly with aluminum foil, shiney side up. Bake them in a 350^f oven for 45 minutes.

In a small pan, melt the remaining 1 pound of butter and about half of the fresh parsley, which you have very finely chopped. Stir parsley into the warm butter for a minute or two, keep the heat low and don’t allow it to boil. Remove from heat and stir in the juice of three of the lemons.

Remove from stuffing pans the oven and carefully remove the foil from each pan. Watch out for steam. Let them cool for just a few minutes. Then carefully stir the stuffing around in each pan. You want to make it fluffy so the shrimp will nest into the surface. Keep reading…

Take the uncooked haddock from the refrigerator and arrange the pieces on top of the stuffing. Press the fish into the stuffing so that each one is about half-way covered (on the sides, not the top) by the stuffing. Don’t bury the fish, surround it.

Sprinkle some salt and pepper on the fish (we always add a little granulated garlic too.) Try some paprika for color.

Now add another ½ cup or so of boiling water to each pan of stuffing. Using a brush or a small spoon, carefully coat the shrimp with some of the parsley butter – just a little bit.

TIP: You want to use about half of the parsley butter mixture now, saving the rest for when the haddock is served.

Cover each pan tightly with aluminum foil – shiny side of aluminum foil down this time. Return to the oven for 20/25 minutes.

After that, pull one pan and check the haddock. Is it white all the way through, not clear? If not, put it back in the oven and keep checking.

You don’t want to dry the fish out, but raw is no fun. The target internal temperature is 140^F. Only the thermometer knows. Here's all about kitchen thermometers and food safety.

TIP: “Dry” is the enemy of great tasting fish. Take all the pans out of the oven when fully cooked and let the oven cool down to 150^f, then put the unserved pans back in the oven to stay warm.

Or better still:

TIP: Have a second chafing dish back in the kitchen. The chafing dish heats water to keep things warm – a wet heat instead of an oven’s dry heat.

Don’t hesitate to add some more boiling hot water to each pan to prevent them from drying out.

Presentation: Your Eyes Eat First

Place one or two pans of the haddock into your chafing dish, removing the aluminum foil cover. Check for dryness, adding some boiling water if needed.

Just before guests begin, brush some more parsley butter on the fish.

Carefully, use a small sharp knife and portion-cut the pieces of haddock into more serving sizes. Do this right on top of the stuffing in each pan as you serve it.

Leave the other pans of fish uncut until you are ready to bring them to the buffet table. This will keep the fish moister.

TIP: When you portion the haddock, try to “pull” it apart at the natural folds and divides – it looks much nicer.

Look at the photo to the right - it shows how cool the fish looks if you portion it along it's natural lines.

Again, careful when doing this, because you don’t want to pierce through the thin aluminum pan with your sharp knife. (been there, cut that – what a mess…)

TIP: Cover the shrimp and stuffing with film, removing just before guests arrive at the buffet.


Around the haddock in the chafing dish, decoratively arrange some sliced lemons and fresh, washed parsley.

This simple lemon garnish adds a lot to your presentation.


This dish freezes very well, just be sure to push film right down onto the surface of the haddock and stuffing, then cover again with aluminum foil. Reheat completely to 165^f internally when serving.

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