HADDOCK IN QUICK AND EASY SHRIMP NEWBURG SAUCE

Seafood|Brunch|Casseroles

Ingredients

2 tablespoons olive oil

4 cloves garlic, finely chopped

¼ cup shallot, finely chopped

1 teaspoon paprika

1 tablespoon flour

½ cup dry sherry

1 cup heavy cream

1 can Campbell’s Cream of Shrimp Soup

2 tablespoons lemon juice

3 tablespoons chives, chopped

3 – 3 ½ pounds fresh haddock filets, skinned (or other flaky white fish such as cod, sea bass, grouper, snapper, hog fish, etc…)

1 teaspoon salt

½ teaspoon black pepper

Instructions

Preheat your oven to 375 degrees and coat a 9”x13” baking dish with non-stick spray.

Heat the olive oil in a large skillet over medium high heat. Add the garlic and shallots and cook for 2 minutes until soft and fragrant. Stir in the paprika and the flour and cook for 1 minute.

Add the sherry and cook for 2-3 minutes, stirring until most of the liquid is absorbed. Add the heavy cream and shrimp soup. Cook, whisking, until a smooth thick sauce forms, about 3-4 minutes. Remove from heat and add the lemon juice and 2 tablespoons of the chives. Stir to combine and set aside.

Place the cod in the prepared baking dish and season it with the salt and pepper. Pour the sauce over the top and spread it to coat all of the fish. Bake for 20-25 minutes until the fish is cooked through in the center and flakes easily with a fork.

Serve the fish over rice pilaf (my favorite) or quinoa, orzo, etc… with your favorite veggies. I did an asparagus and peas in beurre moussant in the photo! Just make sure you get plenty of that delicious sauce!!