How many servings does this recipe make?

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

What ingredients do I need for Smoked Haddock Baked in Cream?

You need 5 ingredients. The key ingredients include: 2 pounds smoked haddock, 1 cup heavy cream, 6 to 8 tomatoes, skinned, seeded and chopped (or 2 cups canned, drained), Freshly ground pepper, and more.

Is Smoked Haddock Baked in Cream suitable as general?

Yes, Smoked Haddock Baked in Cream falls under the General category and is a great choice for this type of meal.

How do I store leftover Smoked Haddock Baked in Cream?

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

Smoked Haddock Baked in Cream Recipe

Name: Smoked Haddock Baked in Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds smoked haddock; 1 cup heavy cream; 6 to 8 tomatoes, skinned, seeded and chopped (or 2 cups canned, drained); Freshly ground pepper; 1/2 cup freshly grated Parmesan cheese

Try this homemade Smoked Haddock Baked in Cream recipe the whole family will love. Made with haddock, heavy cream, tomatoes and Freshly ground pepper. E…

This Smoked Haddock Baked in Cream relies on simple, everyday ingredients such as smoked haddock, heavy cream and freshly ground pepper. It comes together quickly and makes 4 servings, at about 286 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 pounds smoked haddock
1 cup heavy cream
6 to 8 tomatoes, skinned, seeded and chopped (or 2 cups canned, drained)
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
286 kcal
Category
General

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