Haddock Barrie

Name: Haddock Barrie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 haddock fillets; 12 cooked shrimp, cut up; seasoned flour; 4 Tbsp. butter; 3 Tbsp. flour; 1 1/4 c. milk; 2 oz. Cheddar cheese; 1 small onion, sauteed; 1/2 c. celery, sauteed; 6 Tbsp. heavy cream; salt and cayenne pepper to taste

Eats Now Editorial Team · 629 kcal · Seafood

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Haddock Barrie – a delicious recipe with haddock, shrimp, flour, butter, flour, milk. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 haddock fillets
12 cooked shrimp, cut up
seasoned flour
4 Tbsp. butter
3 Tbsp. flour
1 1/4 c. milk
2 oz. Cheddar cheese
1 small onion, sauteed
1/2 c. celery, sauteed
6 Tbsp. heavy cream
salt and cayenne pepper to taste

1
Wash and dry fillets.
2
Coat with seasoned flour.
3
Use 1/2 of the butter to grease a shallow dish and arrange fillets.
4
Melt remaining butter.
5
Stir in flour to make a paste.
6
Add milk to make a white sauce.
7
Add cheese and blend.
8
Add sauteed onion and celery and cut up shrimp.
9
Pour over fish fillets and bake at 400u00b0 for 20 minutes.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 haddock fillets, 12 cooked shrimp, cut up, seasoned flour, 4 Tbsp. butter, and more.

Yes, Haddock Barrie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
629 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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