Mediterranean Seafood Casserole

* Exported from MasterCook *

MEDITERRANEAN SEAFOOD CASSEROLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Casseroles
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 md Idaho potatoes (about 6 oz.
-ea.), scrubbed
2 Cloves garlic, minced
1 lg Onion, chopped
1 Green or yellow bell
-pepper, cut into strips
1 cn (14 1/2 OZ ) stewed
-tomatoes, drained (reserve
-liquid)
1 Bay leaf
1 t Dried basil leaves
1/4 ts Dried thyme leaves
1 c Fresh mushrooms, thickly
-sliced
2 sm Zucchini (about 6 oz. ea.),
-cut into l-inch chunks
6 tb Chopped fresh parsley
1/2 1b bay scallops*
1/2 1b salmon*
2 c Idaho Potato Cram Sauce
-(see preceding recipe)

Very thinly slice one Idaho potato. In large skillet
filled with 1 inch boiling water, cook sliced potato
until crisp tender, about 5 minutes. I)rain and
reserve potato. Meanwhile, cut remaining 2 potatoes
into 3/4-inch chunks. Wipe dry skillet and in same
skillet, combine potato chunks, garlic, onion, bell
pepper. stewed tomato liquid, bay leaf, basil and
thyme. Bring to a boil, then reduce heat and simmer,
covered 10 minutes. Stir in mushrooms, zucchini,
stewed tomatoes and 4 tbs. chopped parsley. Recover
and simmer 6 minutes. Remove and discard bay leaf.

Preheat oven to 350! F. Spoon mixture into a 3-qt.
shallow casserole dish. Stir in fish, then Idaho
Potato Cream Sauce.

Arrange potatoes near rim of dish. Loosely cover with
foil and bake 20 minutes or until scallops are tender
and sauce is bubbly. Sprinkle remaining parsley on
potato slices. Serve warm with crusty bread.

Yield: 4 servings * Suggested fish scallops cut into
1/2 pieces, 1 in chunks of firm-flesh fish such as
monk fish, halibut, catfish swordfish, tuna or salmon

Per serving 360 calories, 30 grams protein, 51 grams
carbohydrate, 5 grams fat (12%), 51milligrams
cholesterol 520 milligrams sodium

From the files of Al Rice, North Pole Alaska. Feb
1994



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