Local waters were teeming with cod when the Pilgrims arrived in 1620. But because they weren’t trained as fishermen, these Englishmen had a hard time catching them, according to historians at Plimoth Plantation. Gradually the early colonists became better at fishing, however, and seafood became a local staple.
In just about every coastal New England restaurant featuring traditional fare, you’ll find “baked stuffed” fish on the menu. It’s basically cod, haddock or scrod (young cod or haddock) baked with crushed Ritz cracker crumbs and butter. Sometimes, a splash of sherry and hint of nutmeg are added. Scallops, shrimp and lobster are also cooked in this manner--with delicious results.
Baked stuffed fish
1-1/2 pounds of cod, haddock or scrod
1 sleeve Ritz cracker crumbs
6 Tablespoons butter, melted
Place the Ritz crackers in a plastic bag or on a sheet of waxed paper and crush with a rolling pin. Melt butter in saucepan. Reserve about two tablespoons of melted butter. Add Ritz cracker crumbs to melted butter and stir until crumbs are thoroughly coated. Butter the bottom of a glass baking dish. Place fish in dish. Top with buttered crumbs. Drizzle with remaining butter. Bake in 375-degree oven for about 20 minutes, or until fish is opaque and flakes. Serves three to four.
