Seafood Thermidor

Recipe Ingredients

1 lb	454g / 16oz	Fresh or frozen fish fillets
1/2 lb	227g / 8oz	Crabmeat - clams, shrimp and or
		(any combinations)
1		Cream of shrimp soup
3 tablespoons	45ml	Flour
1/4 cup	59ml	Milk
1/4 cup	59ml	White wine
1/4 cup	36g / 1.3oz	Shredded mozzarella cheese
2 tablespoons	30ml	Snipped fresh parsley
1/2 cup	73g / 2.6oz	Soft bread crumbs
2 tablespoons	30ml	Parmesan cheese
2 tablespoons	30ml	Butter
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Dijon mustard
1/2 teaspoon	2.5ml	Fresh lemon juice
		Lemon slices and parsley for - garnish
1		Green onion - rings for garnish
1		Quartered onion and 1 lemon - slice for poaching s

Recipe Instructions

Thaw fish, if frozen. Cut into 1/2" 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.

Source:
Homearts Recipe Archive

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