Pan Seared Haddock with Hodge Podge

two pieces of haddock are placed in a white dish with a napkin to the left.

This recipe for Pan Seared Haddock with Hodge Podge from The Canteen’s Chef Renée Lavallée makes excellent use of fresh and local Nova Scotia ingredients.


2 garlic cloves, minced
1 shallot
1 tbsp butter
3 new potatoes, cooked and cut in half
5 radishes, cut in quarters
10 fiddleheads, blanched
4 asparagus, cut into 1/2″ pieces
1/4 cup white wine
1 cup 35 per cent cream
1/2 lemon, juiced
to taste salt & pepper


Serves: 2

  1.  In a pot, heat butter and add the garlic and shallot; sweat together for a minute.

  2. Add the radishes and asparagus. Cook for 2-3 minutes and add the potatoes & fiddleheads. Deglaze with the wine.

  3. Add the cream and season. Let cook until vegetables are cooked through.

  4. To finish, add the lemon juice and season to taste.

  5. Place the finished hodge podge in a shallow bowl and put the seared haddock on top.

Local Source Guide

Haddock: Fisherman’s Market International, A.C. Covert Distributors, Evan’s Fresh Seafoods & Restaurant, Afishionado Fishmongers, Clearwater Seafoods

Produce: Noggins Corner Farm MarketStirling Fruit Farms Ltd., Masstown Market, one of the many other Farmers’ Markets of Nova Scotia, or by looking for the Taste of Nova Scotia logo at your local grocery store.

Local white wine: Avondale Sky Winery,Benjamin Bridge,Blomidon Estate Winery,Casa Nova Fine BeveragesGaspereau Vineyards, Grand Pre Wines,Jost Vineyards,L’Acadie Vineyards,Lightfoot & Wolfville,Luckett Vineyards,Mercator Vineyards,Petite Riviere Vineyards,Planters Ridge Winery,Sainte-Famille Wines.

Recipe and photography provided by: Chef Renée Lavallée

For more of our Taste of Nova Scotia events, news and recipes delivered directly to your inbox, subscribe to our Taste of Nova Scotia emails.

Leave a Reply