Creamy Haddock Mornay Pasta

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Creamy Haddock Mornay Pasta

The classics are sometimes all you need, done the easy DailyDish way, cook your pasta, poach your haddock, add your delicious Dailydish cheese sauce with peas, cheddar and panko to create a weeknight dream.

Ingredients to serve 2

  • 200g x Haddock
  • 25g x Panko Breadcrumbs
  • ½ x Onion - diced
  • 2 cloves x Garlic - chopped
  • 200g x Peas - take from freezer
  • 200ml x DD Cheese Sauce
  • 100g x Cheddar - grated
  • 2.5g x BBQ Spice
  • 2.5g x Thyme - leaves pulled from stem
  • 150g x Conchiglie Pasta
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Haddock
  • 50g x Panko Breadcrumbs
  • 1 x Onion - diced
  • 4 cloves x Garlic - chopped
  • 400g x Peas - take from freezer
  • 400ml x DD Cheese Sauce
  • 200g x Cheddar - grated
  • 5g x BBQ Spice
  • 5g x Thyme - leaves pulled from stem
  • 300g x Conchiglie Pasta
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands well. Rinse your thyme thoroughly and drain on paper towel.

Gino's Tip

Haddock is a saltwater ray-finned fish from the family Gadidae, the true cods. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie.

Step 1 - Conchiglie Pastea

Once your water in your large saucepan has come the boil cook your pasta for 10-12 minutes until al dente - tender with a slight bite. Drain through a colander, allow to dry until later - don't worry if it sticks it will come apart once you add sauce to it.

Step 2 - Poached Haddock

Bring a wide-based saucepan of milk to the boil, add your haddock and cook for 8-10 minutes on a low-medium heat until your fish is cooked through. Please note that your milk boils over very quickly, please keep an eye on it and stir it around breaking the protein seal/veil of milk readily. Once your fish is cooked remove it from the milk - reserve this milk (strained through a chinois) for thinning your pasta. Then flake it, skin and all for use later, be sure to remove any bones if there are any.

Step 3 - Haddock Bake

Heat a large casserole pan over low-medium heat, add a drizzling of olive oil and fry your diced onion and chopped garlic for 4-5 minutes until soft and translucent then add your DailyDish Cheese Sauce and bring your sauce slowly to the heat. Thin slightly with your poaching liquor and then add your cooked pasta along with your haddock and peas, bring your sauce to heat then fold through half of your grated cheddar cheese. Transfer your pasta to a baking dish top with your remaining grated cheddar cheese, panko breadcrumbs pulled thyme and BBQ spice. Pop into the oven for 5-8 minutes until your cheese is gooey and gratinated.


Divide your pasta amongst your servings.