Cheesy Haddock and Broccoli Bake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Pasta
Description
A simple, feel good recipe great to make on chilly evening or if feeling a little lonesome it makes happy companion.
Ingredients
500 g frozen haddock
2 C (500 ml) milk
1 C (250 ml) water
1 onion, roughly chopped
60 g butter
¼ C (60 ml) flour
1 C (250 ml) grated mature Cheddar cheese, plus extra for topping
salt and freshly milled pepper
2 C (500 ml) macaroni, penne or shells, cooked in salted boiling water until al dente
1 head of broccoli, cut into florets and steamed or blanched for 2 minutes
Instructions
Preheat the oven to 180 °C.
Place the haddock, milk, water and onion in a large pot and bring to a gentle simmer. Cook for about 5 minutes. Watch that the milk does not boil over. Keep to one side and allow all the flavours to infuse while preparing the remaining ingredients.
Strain the milk from the haddock and onions. Reserve the cooking liquid.
In the emptied pot, melt the butter, remove from the heat and stir in the flour, put back onto the heat and gradually add the reserved cooking liquid. Stir constantly until thickened. Remove from the heat and stir in the cheese until well combined. Season.
Place the haddock and onion back into the pot, followed by the pasta and broccoli. Stir gently to mix.
Spoon into a deep greased baking dish (or individual ones), top with grated Cheddar and bake for 30–40 minutes or until golden.