Creamy Smoked Haddock Recipe

I’ve tried loads of different smoked haddock recipes over the years, and this poached version is by far my favourite. Simple smoked haddock recipes don’t need to be plain – this one has crispy bacon, garlic, and single cream, and it’s SO good. Serve it over Prawn Rice, orzo, or pasta for an easy, fast weeknight meal!

Why you’ll love this recipe

• Quick & easy: As smoked haddock recipes go, this one is about as easy as it gets. Ready in 25 minutes and only four steps, I’ve made it on the busiest weeknights and it never lets me down – it’s right up there with my Pork Tenderloin in the Oven for how fast it comes together.

• Delicious: I’ve made this smoked haddock recipe so many times and it’s still the one my friends and family ask for. The creamy sauce with the crispy bacon bits is so so good. If you’re a bacon fan like me, my Creamy Bacon Pasta is another one you’ll want to bookmark.
• 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.

Ingredients for Smoked Haddock Recipes

The main ingredients that make these smoked haddock recipes fantastic are simple and affordable, here’s what you’ll need:

• 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. I use cream in quite a few of my recipes, like this Creamy Rice with Garlic & Parmesan.
• Smoked Haddock Fillets: This recipe for smoked haddock is not complete without the main ingredient – haddock fillets. Fresh or frozen works for this dish! My Frozen Shrimp is another freezer-friendly seafood recipe worth having in your back pocket.

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

Variations/ Adaptations

There’s no reason smoked haddock recipes have to be one-note. Here are a few ways I like to switch things up:

• Try different fish & different veggies: Instead of cooking smoked haddock, try making this creamy recipe with a different fish. Salmon or halibut are great swaps. I like to include green beans in my smoked haddock recipes, but you can use other vegetables like asparagus, mushroom pieces, leek slices, or zucchini (courgette). It’s also delicious served with spinach.
• Adjust the creaminess: 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. Make sure to try my Creme Fraiche Pasta next. 
• Make it dairy-free or keto: 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 as well. Swap out the sweet corn for cauliflower and make sure to use keto-friendly broth, and you have a keto smoked haddock dish!
• Make it with potatoes: Smoked haddock and potato recipes are a classic pairing. Swap the rice for chunks of boiled new potato stirred into the sauce, or serve the haddock over creamy mash for something really hearty. My Cheesy Mashed Potatoes recipe is such a good option!

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, orPerfect Pan Fried Cod Recipe with Garlic Butter.

Is smoked haddock healthy?

Smoked haddock recipes are a brilliant choice if you’re trying to eat a bit better without giving up something that actually tastes good. Haddock is a lean white fish that’s high in protein, around 19g per 100g, which makes it great for keeping you full. It’s also a good source of B vitamins and selenium. The smoking process doesn’t significantly change the nutritional profile, so you’re still getting a genuinely nutritious fish.

The cream and bacon in this recipe do add some richness, but it’s a single cream rather than double, and a little goes a long way. If you want a lighter version, you can swap the single cream for half and half, or stir in a spoonful of crème fraîche instead, as both work really well in smoked haddock recipes like this one. I also use it in my Ham Pasta!

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.

Serving Suggestions

Wondering what to serve with smoked haddock? Besides serving smoked haddock recipes, like this one, over risotto, rice, or pasta (like linguine), it’s also great over potatoes or on a bed of spinach.

My Rice with Chicken Broth is a really simple buttery base, or if you want something a little more indulgent on the side, Cheesy Mashed Potatoes are SO good. Or you could go for these crispy Parmentier Potatoes if you fancy something a bit different. Now for greens, my Tenderstem Broccoli with garlic and parmesan is ready in 15 minutes and pairs really well with fish. Buttered Sauteed Leeks are another brilliant option.

Oh and 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.

Smoked Haddock 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).