Served as main course. Non-vegetarian dish.

3 medium Idaho Potatoes (about 6 oz.), scrubbed

2 Cloves Garlic, minced

1 Onion, chopped

1 Green or Yellow Bell Pepper, cut into strips

1 can (14 1/2 OZ ) 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 Zucchini (about 6 oz. ea.), cut into l-inch chunks

6 Tablespoon Chopped fresh Parsley

1/2 1b Bay Scallops

1/2 1b Salmon

2 cup Idaho Potato Cram Sauce

Very thinly slice one Idaho potato. In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes. Drain and reserve potato. Meanwhile, cut remaining 2 potatoes into 3/4-inch chunks. Wipe dry skillet and in same skillet, 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 tbs. chopped parsley. Recover and simmer 6 minutes. Remove and discard bay leaf. Preheat oven to 350 deg F. Spoon mixture into a 3-qt. shallow casserole dish. Stir in fish, then Idaho Potato Cream Sauce. Arrange potatoes near rim of dish. Loosely cover with foil and bake 20 minutes or until scallops are tender and sauce is bubbly. Sprinkle remaining parsley on potato slices. Serve warm with crusty bread.

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