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From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 pounds haddock fillets
  • 4 potatoes, peeled and thinly sliced
  • 4 celery leaves, chopped
  • 1 bay leaf
  • 2-1/2 teaspoons salt
  • 4 whole cloves
  • 1 garlic clove
  • 1/2 cup butter
  • 1/4 teaspoon dill seeds
  • 1/4 teaspoon white pepper
  • 1/2 cup white wine or vermouth
  • 2 cups boiling water
  • 2 cups light cream

TO PREPARE:

Preheat oven to 375 degrees.  Place all ingredients except cream into an ungreased four to six-quart casserole and mix gently.  Cover and bake for one hour.  Scald cream and add just before serving.  Stir to break up the fish.

SERVES:  8

 
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