Haddock with Mushroom Bisque Sauce

There's something rich a dash of Sherry or Madeira does for seafood. A good lobster bisque is a prime example. This sauce has that same richness - the only thing better would be if you added diced lobster tail to the sauce!

1-1/2 lb haddock fillet, cut into four portions

Sauce:

2 Tbsp butter

2 cloves garlic, minced

1 4-oz can mushrooms, drained, liquid reserved

1/2 cup cream sherry or Madeira wine

1/2 cup chicken broth

1 Tbsp favorite hot sauce - I used Frank’s Buffalo wing

1 Tbsp cornstarch dissolved in mushroom liquid from can

Preheat oven to 375F. Melt the butter in a small saucepan and sauce the garlic for about 2-3 minutes. Add the sherry, broth and hot sauce to the pan and bring to a boil. Whisk the corn starch with the mushroom liquid and pour the mixture into the boiling broth, whisking as it thickens. Add the mushrooms and reduce to a very low simmer, covered.

Lay the haddock in an oiled oven going casserole.

Adjust thickness of sauce with broth or water as needed. Top fish with the sauce. Bake for about 20 minutes, until the fish is completely cooked through.

Serves 4.

Comments

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