Skip to main content
Main

Stuffed Haddock

Stuffed Haddock is a fish prepared with suet, breadcrumbs, herbs, and egg, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Haddock

Ingredients

Directions

Prepare the stuffing

  1. Wash and dry the haddock, then remove the eyes.

  2. Chop the suet and parsley, then mix with herbs, bread crumbs, pepper, and salt.

  3. Bind the mixture together with the egg or milk.

Stuff and bake

  1. Melt the dripping in a roasting pan.

  2. Stuff the mixture inside the fish and sew it up.

  3. Shape the fish into an 'S' and place it in the pan.

  4. Brush the fish with egg and sprinkle with fine bread crumbs.

  5. Bake for 30 to 45 minutes, depending on the size of the fish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Parsley + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Haddock
Forms the main body of the dish, holding the stuffing while it cooks.
Suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Bread crumbs
Absorb moisture and give the stuffing a soft, body-filled texture.
Egg
Binds the stuffing together and helps the outside set and brown.
Dripping
Fat in the pan that adds flavour and helps the fish brown.

The step that matters

Sew up the fish tightly after stuffing. Stuffing expands and loosens as it heats, so a loose seam can let it escape. Sealing the fish well keeps the stuffing inside and moist during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More stuffed haddock recipes

Baked 15Heads 3 See all 28 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes