Haddock Stuffed With Clams
|Haddock||3 Pound (1 Haddock)|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Fresh bread crumbs||1 1⁄2 Cup (24 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Canned minced clams with juice||7 Ounce (1 Can)|
|Freshly ground black pepper||To Taste|
|Eggs||2 , beaten|
|Bacon/Salt pork||1⁄2 Cup (8 tbs)|
1. Have the haddock cleaned and split for stuffing. Preheat oven to hot (400° F.).
2. In a skillet heat the butter, add the onion and cook until it is transparent. Combine the onion with the remaining ingredients, except the bacon. Stuff the fish loosely with the mixture and close with skewers and string. Lace strips of bacon or salt pork on top of the fish.
3. Place the fish in an oiled baking dish and bake, uncovered, twenty-five to thirty-five minutes.