Connecticut River Baked Stuffed Shad
A whole boned shad filled with a savory breadcrumb and herb stuffing, then baked slowly until tender, a springtime dish tied to the Connecticut River shad runs.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 390 kcal
Equipment
- •Baking dish
- •Boning knife
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 20
- carbs
- 18
- protein
- 32
- calories
- 390
Instructions
- 1
Preheat the oven to 325°F. Butter a baking dish large enough to hold the shad.
- 2
Melt half the butter in a skillet. Saute the celery and onion until softened.
- 3
Stir in the breadcrumbs, parsley, lemon juice, salt, and pepper to make the stuffing.
- 4
Lay the boned shad open in the baking dish. Spread the stuffing evenly over one side.
- 5
Fold the fish closed over the stuffing. Dot the top with the remaining butter.
- 6
Lay bacon strips over the top if using for basting flavor.
- 7
Bake uncovered for 55-65 minutes, until the fish flakes easily and bones have softened.
- 8
Let the fish rest for 5 minutes. Slice into portions and serve.
Chef's tips
Ask your fishmonger to bone the shad, as the fish is full of tiny bones. Baking it slowly helps soften any remaining bones.
Storage
Refrigerate leftovers up to 2 days in a covered dish.
Reheating
Reheat covered in a 300°F oven until warmed through, about 15 minutes.
Common mistakes to avoid
- •Rushing the bake time, which leaves the bones tough
- •Over-stuffing the fish so it cooks unevenly
Serving suggestions
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