Seafood thermidor
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh or frozen fish fillets |
| ½ | pounds | Crabmeat,clams,shrimp and or scallops (any combinations) |
| 1 | can | Cream of shrimp soup |
| 3 | tablespoons | Flour |
| ¼ | cup | Milk |
| ¼ | cup | White wine |
| ¼ | cup | Shredded Mozzarella cheese |
| 2 | tablespoons | Snipped fresh parsley |
| ½ | cup | Soft bread crumbs |
| 2 | tablespoons | Parmesan cheese |
| 2 | tablespoons | Butter |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Dijon mustard |
| ½ | teaspoon | Fresh lemon juice |
| Lemon slices and parsley for garnish | ||
| Thin slices of green onion rings for garnish | ||
| 1 | Quartered onion and 1 lemon slice for poaching seafood | |
Directions
Thaw fish,if frozen.Cut into ½" cubes.Place all seafood in a pan or skillet.Add lemon slice,quartered onion and water,just to cover.
Bring to a boil,then reduce heat and simmer for 4 minutes.Meanwhile, in a small saucepan,blend soup and the flour.Gradually,stir in milk, lemon juice and wine.Cook while stirring constantly until thick.Stir in mustard,Mozzarella and parsley. Carefully,drain seafood well and gently fold in sauce.Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.Combine bread crumbs,Parmesan cheese,butter and paprika.Sprinkle over casseroles.Broil 1 to 2 minutes.Serve over your choice of rice or pastry shells.Serves 4.