Mary Berry Haddock And Shrimp Feast Recipe

This luxurious Mary Berry Haddock And Shrimp Feast Recipe is a creamy and comforting seafood bake, which includes smoked haddock and juicy shrimp in a rich cheese sauce. It’s the ultimate comfort food recipe, topped with golden, crushed potatoes and ready in about 1 hour.

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Mary Berry Haddock And Shrimp Feast Ingredients

The Seafood Base:

• 500g Smoked Haddock Fillets: Undyed is preferred for a natural look, but dyed works too. This provides the smoky, salty backbone of the dish.
• 200g Cooked Shrimp (King Prawns): peeled and deveined. They add sweetness and texture.
• 600ml Full-Fat Milk: Used to poach the fish and creates the base of the bechamel sauce.
• 1 Bay Leaf & Peppercorns: Aromatics for the poaching liquid.

The Sauce & Filling:

• 50g Butter: For the roux.
• 50g Plain Flour: To thicken the sauce.
• 100g Mature Cheddar Cheese, grated: Adds sharpness and richness to the white sauce.
• 150g Fresh Spinach: Wilted. Adds color and nutrition to the feast.
• 1 teaspoon Dijon Mustard: A classic Mary Berry addition for piquancy.

The Crushed Potato Topping:

• 1 kg Potatoes (Maris Piper or King Edward): Peeled and cut into chunks. These floury potatoes are best for a fluffy topping.
• 50g Butter: To mash into the potatoes.
• 2 tablespoons Heavy Cream (Double Cream): For indulgence.

How To Make Mary Berry Haddock And Shrimp Feast

1. Poach the Haddock: Place the smoked haddock fillets in a wide pan. Pour over the milk and add the bay leaf and peppercorns. Bring to a gentle simmer and poach for about 5 minutes until the fish flakes easily.
2. Strain and Reserve: Lift the fish out onto a plate, removing the skin and flaking the flesh into chunks. Crucial: Strain the poaching milk into a jug; reserve this liquid gold for the sauce.
3. Cook the Potatoes: Boil the peeled potato chunks in salted water for 15-20 minutes until tender. Drain well and return to the pan to dry out slightly.
4. Crush the Topping: Add butter and cream to the potatoes. Roughly crush them with a fork or masher—you want a rustic texture, not a perfectly smooth puree. Season with salt and pepper.
5. Make the Sauce: In a saucepan, melt the butter. Stir in the flour and cook for 1 minute (the roux). Gradually whisk in the reserved poaching milk until you have a smooth, thickened sauce. Simmer for 2 minutes. Remove from heat and stir in the grated cheese and mustard until melted.
6. Wilt Spinach: Briefly wilt the spinach in a pan with a splash of water, then squeeze out all excess liquid.
7. Assemble: In a large ovenproof dish, scatter the wilted spinach, flaked haddock, and cooked shrimp. Pour the cheese sauce evenly over the seafood mixture. gently mixing just to coat.
8. Top and Bake: Spoon the crushed potatoes over the top, spreading to cover the edges. Rough up the surface with a fork. Bake at 200°C (400°F) for 25-30 minutes until the top is golden and the sauce is bubbling up the sides.

Recipe Tips

• The Poaching Liquid: Never throw away the milk used to cook the haddock. It absorbs the smoky flavor of the fish, which is essential for a flavorful sauce. If you use fresh milk for the sauce, the dish will taste bland.
• Squeezing Spinach: Spinach holds a tremendous amount of water. If you don’t squeeze it tightly after wilting, your creamy sauce will turn watery and green while baking.
• Shrimp Timing: Since the shrimp are already cooked, they only need to be warmed through in the oven. Do not poach them with the haddock, or they will become rubbery.
• Potato Texture: Mary Berry often prefers “crushed” potatoes over “mashed” for toppings. Leaving small lumps provides a better texture contrast against the creamy sauce and creates more crispy peaks in the oven.

What To Serve With Mary Berry Haddock And Shrimp Feast

• Butter-tossed Peas: A sweet, simple side that brightens the plate.
• Crisp Green Salad: With a lemon vinaigrette to cut through the rich cheese sauce.
• Crusty Sourdough Bread: Perfect for mopping up any extra sauce.
• Chilled Sauvignon Blanc: The acidity of the white wine complements the creamy seafood.

How To Store Mary Berry Haddock And Shrimp Feast

• Refrigerate: Allow the feast to cool completely, then cover and refrigerate for up to 2 days. Reheat in the oven until piping hot throughout.
• Freezing: Assemble the dish but do not bake it. Freeze for up to 2 months. Thaw completely in the fridge (overnight) before baking as directed.

Mary Berry Haddock And Shrimp Feast Nutrition Facts

• Calories: 580 kcal
• Carbohydrates: 45g
• Fat: 28g
• Protein: 35g
• Sugar: 6g

Nutrition information is estimated per serving.

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