Prep 10 mins
Cook 25 mins
From Irishabraod.com. For variations on the recipe, see below.
- 2 tablespoons butter
- 1 -1 1⁄2 lb haddock, boned and cut into 2-inch chunks (or other thick, white fish)
- 2 leeks, white and pale green parts only, thoroughly washed and sliced
- 2 tablespoons flour
- 1 1⁄4 cups milk
- 2 tablespoons cream
- salt and pepper, to taste
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated irish cheddar cheese
- fresh parsley, for garnish
- Preheat oven to 350°F Generously grease an ovenproof casserole dish with 1 tablespoon of the butter. Lay in the fish, skin side down.
- In a saucepan over medium heat, melt the remaining butter, add leeks and cook gently until the leeks begin to soften, 3 to 5 minutes. Stir in the flour and cook until smooth, another 1 to 2 minutes. Whisk in the milk and cream, add the bay leaf and parsley, and bring to a boil, stirring continuously. When sauce is smooth, remove from heat and spoon over the fish. Cover with aluminum foil and bake for about 25 minutes.
- Remove from oven,discard the bay leaf, sprinkle cheese over the fish and place under the broiler until browned. Garnish with parsley sprigs. Serve with boiled potatoes and a fresh green vegetable or salad.
- For a fish bake with spinach, layer 1 pound of fresh spinach, steamed for 1 to 2 minutes in 2 tablespoons of water, over the haddock and cook as above.
- For a fish bake with potato crust, bake as above for 15 minutes, omit the grated cheese, add a layer of mashed potatoes and return to oven for final 10 minutes. Place under the broiler until browned.