Creamy Smoked Haddock Recipe

I’ve made a few different versions of smoked haddock recipes, and the best way to cook it is this poached version! With crispy bacon pieces, garlic ,and single cream, this delicious recipe is flavourful and cosy and yields tender fish pieces. Serve it over rice, orzo, or pasta for an easy, fast weeknight meal!

Why you’ll love this recipe

• Fast: This quick smoked haddock dish is ready to eat in 15 minutes, making it the perfect weeknight dish.

• Easy: As far as smoked haddock recipes go, this one is quite easy! It only requires four simple steps.

• Delicious: This smoked haddock recipe is a favourite in my house. It’s a definite winner with a creamy sauce, flavorful sauce, and crispy bacon bits.
• Budget-friendly: At £1.32 per serving, this is one of the more affordable recipes with smoked haddock. While it’s pretty wallet-friendly fresh, you can typically get haddock for cheaper frozen. Just be sure to defrost it in the fridge before making this dish.

If you’re craving more fish, try these yummy recipes: Fish Risotto, Simple Cod Curry (One-Pot!), or Basa Fillet Recipe with Creamy Tuscan Sauce.

Why do people use milk when cooking haddock?

There are a few reasons why you may want to make smoked haddock recipes with milk. For one, it can help minimize the “fishy” smell. It can also add a slight sweetness to the fish that complements it well. Some chefs/home cooks soak haddock in milk before cooking it, while others poach it over low heat.

This recipe teaches you how to cook smoked haddock by poaching it in single cream, which creates a delicious, rich sauce.

Ingredients

The main ingredients that make this creamy smoked haddock recipe fantastic are the following.

Bacon Rashers
This is the key ingredient that adds even more flavour to cooked smoked haddock. You can also use American/streaky bacon for this recipe. Since American bacon usually has more fat, it will make the dish feel a little bit heavier.

Single Cream
When making smoked haddock recipes like this one, I love using single cream to poach the fish. It helps increase the flavour in the recipe. You can also use half and half for this dish.

Smoked Haddock Fillets
This recipe for smoked haddock is not complete without the main ingredient – haddock fillets. Fresh or frozen works for this dish!

How to know if haddock is bad

Before making smoked haddock recipes, it’s important to double-check that your fish is still good to use. A few signs that haddock is bad and that it should be tossed are the fish’s smell, feel, and look. If you see gray fish flesh or discoloration, it is likely bad. It may also be slimy or mushy. Haddock should have firm flesh that does not pop back up after you push it down slightly.

Another major sign your haddock is bad is if it has an ammonia, rotting, or foul smell to it. This fish should smell slightly of the ocean (or like seaweed). If it has an unappealing or strong aroma, it’s likely rancid.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

There’s no reason you can’t add your own flair to smoked haddock recipes! Here are a few ideas and ways to make this dish your own! Instead of cooking smoked haddock, try making this creamy recipe with a different fish. Salmon or halibut are great swaps for this recipe.

Serve simple smoked haddock recipes, like this one, over risotto, rice, or pasta (like linguine) for a more satisfying meal. I’ve included green beans in this dish, but you can use other vegetables like asparagus, mushroom pieces, leek slices, or zucchini (courgette). It’s also delicious served with spinach.

Instead of using single cream or heavy cream, make this recipe with crème fraiche, sour cream, or even cream cheese (for a richer sauce). Or, create this recipe with cheese sauce or mornay. You can even turn this recipe into kedegree creamy fish pie or give it a Mediterranean twist by adding oregano or coriander. It’s also tasty without lemon zest if you don’t have some on hand.

Or, make this smoked fish recipe dairy-free by making it without milk. Swap out the single cream for a non-dairy option like Silk Heavy Whipping Cream. A few quick tweaks to this dish, and you can make it keto. Swap out the sweet corn for cauliflower and make sure to use keto-friendly broth, and you have a keto smoked haddock dish!

How to make smoked haddock

1. Add bacon chunks to pan and sauté over low heat until crispy, around 8-10 minutes (image 1).
2. Next, add the garlic, lemon zest, and a few cracks of black pepper. If you like spice, you can also add a pinch of red pepper flakes here (Image 2).

3. Cook a few more minutes and then take a scoop of the bacon mixture out of the pan and set it aside for later (Image 3).

4. Add the fish, cream, fish stock, and sweet corn to the bacon mixture in the pan (Image 4).

5. Season with salt and pepper and cook on medium heat for 8-10 minutes (Image 5).

Here are a few more yummy fish recipes to try this week: BEST Finger Fish Sandwich in 15 Minutes, Fish Burrito Bowl, or Perfect Pan Fried Cod Recipe with Garlic Butter.

Serving Suggestions

Unsure of what to have with smoked haddock? Besides serving smoked haddock recipes, like this one, over rice or pasta, it’s also great over potatoes or on a bed of spinach.

This dish is also delicious for breakfast over scrambled eggs. If you have extra leftovers, you can turn them into a creamy chowder by breaking the fish into chunks, and tossing in potatoes. It will need to cook for a few extra minutes to thicken up.

Leftover Storage and Reheat Instructions

Refrigerator: After making smoked haddock recipes, like this one, let them cool fully. Then, store extras in an airtight container. You can keep leftover creamy haddock in the fridge for up to four days.

Freezer: Leftover haddock also stores well in the freezer! Make sure to pack it in an airtight baggie or container once it’s cooled. Then, freeze. Use it up before it hits the three-month mark. The night before you want to eat your leftovers, let them defrost overnight in the fridge.

Reheat: To reheat creamy haddock, heat a pan on the stove over low-medium heat. Add the sauce and fish into the pan and cook until it’s warmed at a gentle simmer. Make sure you stir it every once in a while, and avoid boiling so the sauce doesn’t curdle.

Recipe FAQs

Consider serving this tasty haddock recipe with one of these comforting mains for a more satisfying meal: Easy Cauliflower Cheese, Fast Chorizo Carbonara, or Orzo Pasta Salad (in 10 minutes).

Explore More Recipes

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Creamy Smoked Haddock Recipe

by Mimi Harrison

Print

5 from 3 votes

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

£1.32

Main

British

Freezable

Servings: 4

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MetricUS Standard

Of all the smoked haddock recipes, this is the best way to cook it! Poached haddock yields a tender, creamy fish you’ll want to eat all week.

Ingredients

• ▢ 200 g bacon rashers, sliced into chunks (£0.90)
• ▢ 4 cloves of garlic, finely chopped (£0.39)
• ▢ Zest of 1 lemon, finely grated (£0.30)
• ▢ 300 ml single cream (£1.20)
• ▢ 200 g sweetcorn (£0.49)
• ▢ 4 smoked haddock fillets (£3.14)
• ▢ Handful of fresh parsley, roughly chopped (£0.60)
• ▢ 200 g green beans, optional, steamed to serve (£0.89)

Cupboard Essentials

• ▢ 1 tbsp olive oil
• ▢ Salt and pepper
• ▢ 200 ml fish stock
• ▢ Optional red pepper flakes

Method

• Start by adding the bacon into a large, wide-based frying pan with olive oil. Fry for 8-10 minutes over a low heat, until crispy.
• Add the garlic, lemon zest, and a few cracks of black pepper. Optionally, add a pinch of red pepper flakes for a hint of spice. Fry for a couple of minutes.
• After a few minutes, remove a large spoonful of the crispy bacon and set it aside. Add the cream, fish stock, and sweetcorn. Stir to combine, then add the smoked haddock into the pan. Season with salt and pepper and cook over medium heat for 8-10 minutes.
• Plate up and serve with greens and optional rice. Top with fresh parsley, a crack of black pepper, the reserved crispy bacon, and an optional squeeze of lemon juice.

Notes

• Crisp Your Bacon: Crisping the bacon renders fat that seasons the dish and adds a pleasing texture.
• Don’t Overcook the Fish: Avoid overcooking haddock to prevent it from becoming dry and tough. Check for doneness by gently twisting with a fork.
• Best Served Right Away: This dish is best enjoyed immediately for optimal flavor and texture.
• Season with Lots of Pepper: Adding plenty of pepper balances the rich, salty sauce beautifully.

Nutrition

Servings: 4 servings

Fat: 28g

Calories: 418kcal

Carbohydrates: 13g

Protein: 28g