Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Cidered haddock casserole
1 to 1 and a half lb (450 - 700 gm) haddock or cod fillet, skinned
half lb (223 gm) tomatoes, skinned and sliced
2 oz (50 gm) button mushrooms, sliced
1 tablespoon (15 ml) parsley, chopped
salt and freshly ground black pepper
quarter pint (150 ml) cider
2 tablespoons (30 ml) fresh white breadcrumbs
2 tablespoons (30 ml) cheese, grated

Wipe the fish, cut into cubes and lay these in a 3-pint casserole dish. Cover with the sliced tomatoes and mushrooms, the parsley and seasoning and pour the cider over. Cover with lid and cook in the centre of' the oven at gas mark 4, 350F (180C) for 20-25 minutes. Sprinkle with the breadcrumbs and cheese and brown in a hot oven, gas mark 7, 425F (220C) or under a hot grill.

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