Mediterranean seafood casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | Clove garlic; minced | |
| 1 | Onion; chopped | |
| 1 | Bay leaf; crumbled | |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Sugar |
| ¼ | cup | Dry white wine (or stock) |
| 1 | can | (28 oz) tomatoes |
| 2 | tablespoons | Fresh chopped parsley |
| Salt and pepper to taste | ||
| 1 | pounds | Large raw shrimp |
| 1½ | pounds | Halibut steak |
| ½ | pounds | Feta cheese |
| ½ | cup | Bread crumbs |
| ¼ | cup | Melted butter |
| ¼ | cup | Chopped fresh parsley |
Directions
Heat oil in pan, and cook onion and garlic 3 minutes. Stir in bay leaf, thyme, sugar, wine, tomatoes, parsley (2 TB) and bring to a boil. Simmer covered, 30 mins. Shell and clean shrimp. Skin and bone halibut and cut into 1" cubes. Butter a large shallow baking dish.
Crumble Feta cheese and spread it into the dish evenly. Pour tomato mixture over the Feta. Set the shrimps and halibut in the pan in a single layer, pressing down so each piece is covered by the sauce.
Combine bread crumbs, melted butter and parsley. Spread this mixture over the top of the fish. Bake for 20-25 minutes until the fish is tender.
From: "Recipes Only" Cookbook of the Home Maker's Magazine