Coming up with a satisfying dinner on busy weeknights can feel like a real puzzle, especially when you want something that’s both filling and relatively quick to make. We’ve all been there – staring into the fridge at 6 PM, wondering how to turn those basic ingredients into a proper meal that the whole family will actually want to eat.
That’s where this haddock with pasta recipe comes in handy. It combines two dinner favorites into one simple dish that’s easy on your schedule but still feels like a proper home-cooked meal. Plus, it’s the kind of recipe that works well with whatever vegetables you happen to have in your fridge.
Possible Ingredient Alternatives
For the pasta, whole wheat or gluten-free varieties can be used to increase fiber content or accommodate gluten sensitivities. Adjust cooking time as needed, as these alternatives may cook differently than regular pasta. Smoked haddock or cod can be replaced with smoked salmon or even canned tuna for a more accessible option, though cooking times may vary. Use the same weight of fish for proper proportions. For a dairy-free version, substitute the milk with unsweetened almond milk or coconut milk, and replace the butter with olive oil or vegan margarine. This may slightly alter the flavor profile but will maintain the creamy texture. Nutritional yeast can be used instead of cheddar cheese for a vegan option, providing a cheesy flavor and added B vitamins. Use about 1/4 cup of nutritional yeast and adjust to taste.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 90-100 g
- Fat: 100-110 g
- Carbohydrates: 150-160 g
Ingredients
For the main dish:
- 2 1/3 cups milk (whole milk recommended for richness)
- 1 lb oak-smoked haddock or cod (flaked into large pieces)
- 16 oz medium shell pasta
For the cheese sauce:
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter (I like Kerrygold unsalted butter for this)
- 1 cup shredded cheddar cheese (sharp cheddar preferred for flavor)
For the garnish:
- 1 tbsp chopped parsley (freshly chopped for best color and aroma)
Step 1: Cook the Pasta
Begin by cooking the pasta according to the directions on the package.
Once cooked, drain the pasta and keep it warm by covering it to retain heat.
Set aside while you prepare the rest of the dish.
Step 2: Poach the Haddock in Milk
Place one cup of milk in a medium skillet and add the haddock.
Bring the milk to a boil, then reduce the heat to a gentle simmer.
Cover the skillet and let the haddock cook for around 10 minutes, or until it is thoroughly cooked and easy to flake with a fork.
Step 3: Flake the Haddock and Combine with Pasta
Using a slotted spoon, transfer the cooked haddock from the skillet to a plate, leaving the liquid behind.
Add any leftover liquid from the skillet to the remaining milk.
Flake the haddock gently and stir it into the cooked pasta, ensuring everything is mixed well.
Step 4: Prepare the Cheese Sauce
In the same skillet, melt the butter over medium heat.
Add the flour and stir to form a smooth paste.
Gradually add the reserved milk to the pan, a little at a time, stirring continuously to prevent lumps.
Allow the mixture to simmer for 5 to 8 minutes until it thickens.
Remove the skillet from heat and stir in the cheddar cheese until it is fully melted and the sauce is smooth.
Step 5: Combine Everything and Serve
Pour the cheese sauce over the pasta and haddock mixture.
Stir everything through until well combined.
Transfer the creamy haddock pasta to a serving dish and sprinkle with chopped parsley for a fresh garnish.
Serve immediately and enjoy your delicious meal.
