cod, crab & shrimp casserole

2016-08-04

All these casserole recipes differ only in ingredients. The method is pretty much the same: cook/parboil ingredients, add sauce, bake.

This one is a fairly easy recipe that allows a choice of mayo-based Imperial Sauce and Mornay Sauce. If you want to keep it simpler still, skip some fish ingredients or use a bag of seafood mix.

INGREDIENTS

This is what you need for 8 servings:

1 lb. crab meat
1 lb. shrimp, cooked
1 lb. cod, cooked
1 dry bread roll, crumbed
1 each red, green bell pepper, chopped
2 tbsp. parsley, chopped
S&P, seasoning of your choice
2 cups sauce of your choice

Pic1: seafood casserole with cod, crab & shrimp

Directions

Pic2: frozen bell pepper mix
Pic3: shrimp, crab
Pic4: poach the cod

Pic5: imperial sauce
Pic6: Mornay sauce
Pic7: crumbs & cheese

Preheat oven to 350 ºF.
Carefully mix the seafood with the chopped bell peppers.
Try not to break up the crab of fish too much. You don’t want fish paste.
Adjust seasoning if desired. (S&P to taste a.o. spices)
Transfer to ovenproof dish or smaller ramekins.
Spoon your choice of sauce over the seafood mix and if desired mix it up
(Pic5: Imperial; Pic6: Mornay)
Cover the surface with bread crumbs and grated melting cheese. (Pic7)
Bake in oven until bubbling: 15-20 minutes for ramekins, a large bowl may well take a full hr.
Switch to broiler for 5 minutes to get a nice brown crust on top.
Serve immediately while very hot. Enjoy. (Pic)

B. seafood casserole soup

2016-08-05

'A soup can be a stew can be a soup.'

These were the leftovers of yesterday’s seafood casserole. I turned it into a soup by adding water and some extra seasoning . The recipe is presented to be made from scratch.

INGREDIENTS

This is what you need for 4+ servings:

½ lb. lump crab meat
½ lb. shrimp
½ lb. cod
½ each red, green, yellow, orange bell pepper, chopped
2 tbsp. parsley, chopped
S&P
2 tbsp. flour
2 cups milk or heavy cream
2 cups grated cheese
optional: hot pepper

Pic8: seafood casserole soup

Directions

Pic9: crab, shrimp
Pic10: the casserole
Pic11: the soup

Sauté bell peppers and optional onions in some butter or oil.
Add the flour. Simmer for several minutes.
Add 2 qts. seafood stock or water.
Bring to a boil. Simmer 30 minutes.
Remove from heat.
Add the milk or cream. Add the seafood and parsley.
Rest 20 minutes to slow-cook the seafood.
Serve and enjoy.

Serving suggestion:

Sprinkle some cheese in each bowl before serving.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org