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-> [Casseroles, Entrees, Seafood] -> [Seafood Casserole Recipe] |
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Seafood Casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | butter | | 2
| | onions, sliced | | 2
| | large parsnips, sliced | | 4
| cups | chicken or fish stock | | 1
| cup | dry white wine | | 1/4
| cup | freshly squeezed lime juice | | 1
| tsp | crushed black peppercorns | | 3/4
| lbs | sea bream (dorade) or seabass filet, cut in large chunks | | 3/4
| lbs | mussels, scrubbed and bearded | | 1/4
| cup | sour cream | | 1 1/2
| tbsp | chopped fresh dill | | | salt |
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Procedures:
| 1 | Heat butter in a large saucepan over medium heat. Add onion and parsnips and cook for 2 minutes, stirring constantly. | | 2 | Add stock, wine, lime juice, pepper, fish and mussels. Bring the mixture to just below boiling point (bubles should be barely break the surface). Cover, lower heat and simmer until the mussles open. Discard any mussles that remain shut. | | 3 | Using a slotted spoon, remove the mussles, fish and vegetables. Shell the mussles. Add sour cream to broth remaining in the pan. Season to taste with salt. Simmer until mixture is reduced by half and begins to thicken.Return mussels, fish and vegetables to pan. Stir in dill and heat gently. Serve at once. |
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