Haddock and Mussels
2 pounds haddock, cod or other thick fillets
4 pounds (about 4 dozen mussels in shelled, (clams can  be substituted).
1 cup dry white wine
1 cup water
1 small onion, sliced
1/2 teaspoon salt
1/2 cup whipping cream
1/4 cup butter
dash of white pepper
dash of nutmeg
2 tablespoons parsley
6 small potatoes, thinly sliced
1 cup each zucchini, carrots and celery, cut in Julienne style
butter for cooking vegetables
   Step 1...Cut haddock fillets into serving size portions, and prep the vegetables.

   Step 2...Clean the mussels in cold water.  Scrub shells with a stiff brush and rinse thoroughly several times.

   Step 3...Combine the 1 cup white wine, 1 cup water, and sliced onion in a large pan, bring to simmering stage. Add the mussels. Cover and steam for about 5 minutes until shells open. Remove the mussels from shells and set aside.

   Step 4...Strain the cooking liquid into a large skillet; add the fillets and 1/2 teaspoon salt. Cover; simmer 8 to 10 minutes, until fish flakes easily. Transfer fillets to a warm platter, keep warm.

   Step 5...Reduce cooking liquid to 1/2 cup.

   Step 6...While liquid is reducing, sauté  sliced potatoes, 1 cup  zucchini, 1 cup carrots, and 1 cup celery in butter just until tender.

   Step 7...Stir in the 1/2 cup whipping cream, 1/4 cup butter, dash of pepper and dash of nutmeg to the 1/2 cup reduced liquid. Simmer until sauce thickens slightly. Add  mussels and the 2 tablespoons parsley, heat. Spoon mixture over fillets and serve with the sautéed vegetables.
Makes 6 servings.

Boston Baked Haddock
2 pounds haddock fillets
2 teaspoons lemon juice
2 tablespoons parsley, chopped
dash of pepper
6 slices bacon, chopped
1/2 cup soft bread crumbs
3/4 cup onion, chopped
2 tablespoons bacon fat

   Step 1...Place the haddock fillets in a single layer in a greased 12 x 10  x 2 inch baking dish. Sprinkle with lemon juice and pepper.
   Step 2... Fry bacon until crisp; remove from fat. Add to the 1/2 cup bread crumbs and 2 tablespoons parsley.

   Step 3...Cook onion in bacon fat until tender; spread over haddock fillets. Sprinkle with crumb mixture over onion. Bake in 350 degree oven for 25 to 30 minutes until fish flakes easily.
Makes 6 servings.