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Mediterranean Seafood Casserole




Source of Recipe


AP


List of Ingredients




2 cups Potato Cream Sauce (recipe follows)
3 medium potatoes (about 6 ounces each), scrubbed
2 cloves garlic, minced
1 large onion, chopped
1 green or yellow bell pepper, cut into strips
14 1/2-ounce can stewed tomatoes, drained (reserve liquid)
1 bay leaf
1 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1 cup fresh mushrooms, thickly sliced
2 small zucchini (about 6 ounces each), cut into 1-inch chunks
6 teaspoons chopped fresh parsley
1 pound bay scallops, shrimp and/or firm-fleshed fish such as swordfish, salmon or tuna

Recipe



Prepare Potato Cream Sauce; set aside.

Slice one of the potatoes very thinly. In large skillet filled with 1 inch of boiling water, cook sliced potato until tender, about 5 minutes. Drain and reserve potato.

Meanwhile, cut remaining 2 potatoes into 3/4-inch chunks. Wipe skillet dry and in same pan 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 teaspoons of the chopped parsley. Cover again and simmer for an additional 6 minutes. Remove and discard bay leaf.

Preheat oven to 350 degrees. Spoon mixture into a 3-quart shallow casserole dish. Stir in scallops, shrimp and/or fish, then the potato Cream Sauce. Arrange sliced potatoes near rim of dish. Loosely cover with foil and bake 20 minutes or until fish is tender and sauce is bubbly. Sprinkle with remaining parsley on potato slices. Serve warm with crusty bread.

Serves 4.



Potato Cream Sauce

1 small potato (about 4 ounces), peeled and diced
1/2 cup water
1/2 cup to 1 cup skimmed evaporated milk
1 teaspoon butter-flavored granules
1 teaspoon onion powder
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper (white or black)

In a small saucepan, combine potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.

Using an electric hand mixer; blend potato until smooth. Stir in 1/2 cup of the milk along with the remaining ingredients, blending until smooth and, if needed, add more milk to reach a creamier consistency.