Recipe by ForeverMama
I developed this stuffing initially for some haddock I had on hand. It has great flavor elements. Through time, I've also used it as a stuffing for other mild fish such as cod, etc., baked mushrooms, and shrimp. I can't tell you how many compliments and requests I've received for this recipe. Note that serving size captures 3-10. Amount served depends on type of dish prepared.
Top Review by natyai
WOWZA! This stuffing is SOO Very Good! I?ve made this already several times and served it this past Christmas as an appetizer as stuffed mushrooms and all my guests asked for the recipe. I?ve also tried it as a topping for haddock using Forevermama?s recipe: ?ForeverMama's Baked Stuffed Haddock Or Cod - a.k.a. Scrod? posted on this site and it is way out of this world good. I just don?t know how the previous reviewer only gave it 1 star, because of too much parsley?? Well, use less. I didn?t find it to be too much parsley for my taste, but found it to be the best I?ve ever had. It really is top shelf restaurant worthy!!
- 3 -4 tablespoons olive oil (for more complex flavor, a combination of butter and oil can be used)
- 1 medium onion, finely chopped
- 4 -5 garlic cloves, crushed
- 1 -2 teaspoon hot pepper sauce (pimenta moida or Frank's hot sauce, refer to note below)
- 1 teaspoon dry mustard (only use dry)
- 1⁄2 teaspoon paprika
- 1⁄2 cup white wine
- 3⁄4 cup of finely chopped parsley
- 1 sleeve Ritz cracker, crushed in food processor (35 crackers total)
- 1⁄2 lemon, juice of
- 1⁄4 cup grated parmesan cheese
- 1⁄2-1 teaspoon sugar
- black pepper
Directions See How It's Made
- Melt olive oil and/or butter in skillet. Once hot enough add chopped onion over medium heat until soft and translucent.
- Stir garlic into onion mixture. Add hot pepper sauce (preferably pimenta moida, refer to note below), dry mustard, paprika, salt and pepper. Stir until all ingredients are blended and flavors are released. Be careful not to burn garlic.
- Cook for about 2 minutes. Add wine, letting it come to a boil and reduced by 1/2 to 1/4. Stir in parsley and distribute evenly.
- Add crushed Ritz crackers to combine.
- Add sugar and parmesan. Stir to combine.
- Cook for another minute or two, enough to toast crackers over medium heat and reach desired consistency (it cooks quick). Taste for seasoning and adjust with salt and pepper if necessary.
- Remove from heat. Add lemon juice to taste. This mixture should not be to wet or too dry. When pressed together with fingertips mixture should hold together but slightly loose.
- Use as a stuffing for fish, shrimp, or mushrooms. If using for mushrooms, dice the mushroom stems and saute with the onions.
- NOTE: Portuguese Pimenta moida is the best hot sauce to use in this dish. It is used in this dish not as a "hot" ingredient but as to provide a unique flavor in the background. It can be found in Portuguese markets or in a well stocked supermarkets. You can find a recipe on this site "Recipe #482885" or it can be ordered online. if ordered online Goncalves brand is preferred and can be purchased inexpensively within this link: https://www.amaralsmarket.com/products-page/marinades-imported-from-portugal/gonslaves-hot-chopped-peppers-16-oz/.
- Note that this sauce isn't hot with a sharp bite like a tabasco and shouldn't be used as a substitute. A Franks Hot sauce or Louisiana Wing Sauce can be used as a substitute, but note that it isn't an exact equivalent.