Fr. Wm Corby Division and Associates, Fairfax Station, Virginia

November Selection

Haddock Crumble

Courtesy of Jack Devaney


Prep Time: 30 minutes

Cook Time: 30 Minutes

Yield: 4 servings



1-1/2 lb fresh Haddock

6 tbsp butter

1 medium onion, peeled and finely chopped

1/2 lb mushrooms, sliced

Salt and freshly ground black pepper

3/4 cup each of wine and water

1 bay leaf

1 clove of garlic, peeled and crushed

4 tomatoes, skinned, de-seeded and chopped

2 cups breadcrumbs

3 tbsp finely chopped parsley



Skin the haddock and cut into cubes.  Grease 4 individual ovenproof dishes and divide the haddock evenly between them.  Heat 4 tbsp of the butter in a heavy frying pan and saute the onion until tender but not browned.  Add the mushrooms, seasoning, wine, water, bay leaf and the tomatoes and taste test the seasoning.  Remove the bay leaf and divide the mixture evenly between the 4 dishes. Cover with breadcrumbs to which you have added half the parsley.  Dot with the remaining butter and bake in a preheated fairly hot oven 400oF for 30 minutes.  Before serving sprinkle the remaining parsley on top.