How To make Mediterranean Seafood Casserole
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 ts 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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How to Make Oven Baked Fish Casserole
Full recipe here:
In this how-to recipe guide we'll walk through the steps to make this delicious white fish casserole with a homemade Romesco sauce.
The casserole combines white fish fillets, baked tomato, onions, and garnished with a few sprigs of rosemary and bay leaves to create a fantastic summer casserole that can be made in around 30 minutes!
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Cioppino Rustic Italian Seafood Stew
Cioppino is a classic Italian style seafood stew from San Francisco that's a lot easier to make than you might think. It's warm, cozy, and perfect with a hunk of sourdough and a glass of wine.
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One-Pot Spicy Spanish Seafood Stew
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Mediterranean Fish Bake | GCBC14 Ep43
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
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Delicious SEAFOOD CASSEROLE PLUS 4 Meal ideas
This seafood casserole is delicious but the best part is that it is really easy to make. Plus I will show you 4 meal ideas that you can make with this recipe. You can use and kind of seafood you prefer. This will become a favourite recipe!
2 cups chopped celery
1 cup of chopped onions
1 pound of shredded cheddar cheese
5 cups of milk
1 cup of flour
1/2 cup of butter
4 lbs of seafood. I used scallops, crab legs, lobster, quahaugs, shrimp
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Batch(food preservation book).
Bernadin mason jar lids:
Kitchen aid mixer:
Nesco dehydrator:
Magnetic wand cap lifter:
So easy to preserve :
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Mediterranean Baked White Fish - The Mediterranean Dish
Ready in about 25 minutes and loaded with big Mediterranean flavors! FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 ½ lb white fish fillet such as cod or halibut, (1 to 1 ½ in thickness)
???? Kosher salt and ground black pepper
???? Extra virgin olive oil
???? Juice of ½ lemon more for later
???? 1 tablespoon fresh thyme leaves divided
???? 2 teaspoons dried oregano divided
???? 4 to 5 garlic cloves minced, divided
???? 8 ounces cherry tomatoes halved
???? 3 ounces pitted olives (I used kalmata olives and green olives, halved)
???? 3 tablespoons minced red onion