30 ml olive oil

500 g haddock steaks, halved

1 tin (105 g) oysters in brine

1 tin (105 g) smoked mussels

1 tin (240 g) baby clams

5 ml freshly ground black pepper

salt to taste

3 cloves garlic, crushed

2 fresh green chillies, sliced lengthways

15 ml fish seasoning

10 ml Portuguese spice



30 ml butter

2 bay leaves

5 ml garlic paste

1 punnet mushrooms, sliced

salt to taste

10 ml freshly ground black pepper

60 g butter

90 ml cake flour

500 ml fresh cream

250 ml grated Cheddar cheese


Preheat oven to 200 °C. Coat a flat ovenproof dish with non-stick cooking spray.


  • Pour olive oil into dish and place haddock steaks over base.
  • Place oysters, mussels, baby clams, pepper, salt, garlic, chillies and spices in a bowl and toss together lightly.
  • Pour seafood mixture over haddock and shake dish lightly to allow mixture to settle between steaks.
  • Cover dish with foil and bake for 10–12 minutes.



  • Melt 30 ml butter in a medium pot and stir-fry bay leaves, garlic and mushrooms with salt and pepper for 5 minutes.
  • Remove mushrooms from pot and keep aside.
  • Melt 60 ml butter in same pot, add flour and stir till smooth.
  • Gradually add cream and then bring to a slow boil.
  • Remove pot from heat, add mushrooms and cheese, and stir well.
  • Remove dish from oven and pour sauce over fish medley.
  • Return to oven and bake for 7–10 minutes.
  • Serve with a green salad and garlic bread.


Serves 4 to 6