Casserole of Smoked Haddock (or Smoked Cod)

Preparation info

  • Serves

    Three to Four

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This unpretentious and convenient little recipe comes from Swansea.


  • smoked fillets of haddock, ½ kg (1 lb)
  • milk, ¼


Place milk, water, margarine, onion, ham and pepper in the casserole. Cover and simmer for 10 minutes.

Cut the smoked fillets into neat, bite-sized pieces and add them to the mixture in the casserole. Simmer for another 10 minutes or so. Five minutes before the dish is ready, mix the flour to a smooth paste with a little milk, add it to the casserole and stir while the mixture comes bac