Fish & stoffle
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Two day old bread crumbs |
| 1 | Large onion, finely minced | |
| ⅔ | cup | Milk (approx.) |
| 1 | Egg | |
| 1 | tablespoon | Prepared mustard |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Poultry seasoning |
| 3 | tablespoons | Melted butter OR |
| 4 strips of bacon | ||
| 2 | pounds | Fresh or frozen hake, cod OR |
| Any firm, white fish | ||
Directions
Mix milk, egg, mustard and seasonings and pour over bread cubes. Toss until bread absorbs milk. Mound in a 3 quart bake dish, lightly buttered. Arrange fish over dressing. Top with melted butter or strips of bacon. Paprika, chives or parsley may be sprinkled on for eye appeal. Bake at 375F until fish flakes easily. Baking time will depend on thickness of fish and whether frozen or fresh. Source: Heritage Collection ch.
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