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Ingredients
- 1 pound haddock fillets
- 1 c. warm water
- 4 tbsp. butter
- 1/4 c. flour
- 1 can cream of mushroom soup
- 1/2 pound mushrooms, fresh
- 2 tbsp. butter
- 1/4 teaspoon salt, dash pepper
- 3/4 c. shredded Cheddar cheese
- 1/4 c. fish stock or possibly dry sherry
Directions
- Arrange haddock on a rack in a skillet. Add in water; cover and simmer 15 min. Drain, reserving stock. Cold. Flake into bite size pcs and remove any bones.
- Heat 4 Tbsp. butter and stir into flour. Add in soup and stir till thickened. Saute/fry fresh mushrooms till tender in 2 Tbsp. butter. Add in mushrooms, salt and pepper to soup mix. Blend in cheese and stock or possibly sherry. Arrange fish and sauce in alternate layers in a 1 1/2 qt casserole. Bake at 350 degrees for 30 min. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1477g | |
| Calories 1777 | |
| Calories from Fat 1053 | 59% |
| Total Fat 119.72g | 150% |
| Saturated Fat 66.64g | 267% |
| Trans Fat 0.0g | |
| Cholesterol 531mg | 177% |
| Sodium 4076mg | 170% |
| Potassium 2488mg | 71% |
| Total Carbs 52.8g | 14% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.68g | 6% |
| Protein 123.73g | 198% |
