Make a creamy sauce for haddock using cream of celery soup.
- 4 tablespoons chopped onion
- 4 tablespoons butter
- 4 ounces crushed Ritz crackers
- 2 pounds haddock
- 2/3 cup cream of celery soup
- 2 tablespoons sour cream
In a skillet, sauté onion in butter until tender. Stir in crackers and just enough water to hold mixture together. Layer fish in greased baking dish with cracker stuffing between the layers. Combine undiluted soup and sour cream. Pour over top of stuffed fish. Sprinkle with paprika. Bake uncovered at 350 degrees for 25 to 30 minutes or until fish flakes easily with a fork.
Photo by Galen Ludwick Harris