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Creamy Seafood Casserole

Creamy Seafood Casserole
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 789
  • Fat 49g
  • Sat Fat 18g
  • Cholesterol 210mg
  • Sodium 560mg
  • Protein 36g
  • Carbohydrate 53g
  • Sugar 8g
  • Fiber 8g
  • Iron 4mg
  • Calcium 160mg
What does this mean? See Nutrition 101 .

Quick Tip

White wine bottle
Dry vermouth is a tasty substitute for white wine in many recipes. Try it the next time you want to avoid opening a bottle of white wine for cooking. (An opened bottle of vermouth will last for months in the refrigerator.)

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