Creamy Seafood Casserole

creamy-seafood-casserole
Photo by Hans Gissinger
Creamy Seafood Casserole 4.4 381 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 789 calories
    • Fat 49 g
    • Sat Fat 18 g
    • Cholesterol 210 mg
    • Sodium 560 mg
    • Protein 36 g
    • Carbohydrate 53 g
    • Sugar 8 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 160 mg

Heat oven to 375° F. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onion, carrots, parsnips, celery, and ½ teaspoon salt and cook, stirring occasionally, until tender, 15 to 18 minutes. Sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Add the wine and simmer until nearly evaporated.Add the cream, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Remove from heat, stir in the parsley, and transfer to an 8-inch square baking dish.Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve ¾ cup of the cooking water, drain the potatoes, and return them to the pot. Add ¼ cup of the remaining oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup of the reserved cooking water and mash (adding more cooking water, if necessary) until smooth.Nestle the fish and shrimp in the vegetable mixture and top with the potato mixture.In a small bowl, combine the bread crumbs and the remaining 1 tablespoon of oil and sprinkle over the potatoes. Place the dish on a rimmed baking sheet and bake until golden brown, 20 to 25 minutes.

Ingredients

  1. Check 3 tablespoons plus 1/4 cup olive oil
  2. Check 1 large onion, chopped
  3. Check 1/2 pound medium carrots (about 4), halved lengthwise and thinly sliced
  4. Check 1/2 pound medium parsnips (about 4), halved lengthwise and thinly sliced
  5. Check 2 stalks celery, thinly sliced
  6. Check kosher salt and black pepper
  7. Check 2 tablespoons all-purpose flour
  8. Check 1/2 cup dry white wine
  9. Check 1 cup heavy cream
  10. Check 1/4 cup chopped fresh flat-leaf parsley
  11. Check 1 1/2 pounds waxy potatoes, peeled and quartered
  12. Check 12 ounces skinless tilapia fillets (about 3), cut into 1-inch pieces
  13. Check 1/2 pound peeled and deveined medium shrimp (about 18), tails removed
  14. Check 1/2 cup coarse fresh bread crumbs

Directions

  1. Heat oven to 375° F. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onion, carrots, parsnips, celery, and ½ teaspoon salt and cook, stirring occasionally, until tender, 15 to 18 minutes. Sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Add the wine and simmer until nearly evaporated.
  2. Add the cream, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Remove from heat, stir in the parsley, and transfer to an 8-inch square baking dish.
  3. Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve ¾ cup of the cooking water, drain the potatoes, and return them to the pot. Add ¼ cup of the remaining oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup of the reserved cooking water and mash (adding more cooking water, if necessary) until smooth.
  4. Nestle the fish and shrimp in the vegetable mixture and top with the potato mixture.
  5. In a small bowl, combine the bread crumbs and the remaining 1 tablespoon of oil and sprinkle over the potatoes. Place the dish on a rimmed baking sheet and bake until golden brown, 20 to 25 minutes.