San Francisco Seafood Casserole
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Features of San Francisco Seafood Casserole
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Served as main course. Non-vegetarian dish.
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Region of San Francisco Seafood Casserole
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American
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Ingredients for San Francisco Seafood Casserole (Click here for measurement conversion)
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1 pound Mussels or 18 Clams
1/2 pound Medium Shrimp
1 pound Cod or Flounder Fillets
2 Tablespoons Salad Oil
1 medium Onion, diced
1 large Clove Garlic, minced
1 (28 ounces) Tomatoes
1 (8 ounces) Bot Clam Juice
1 (6 ounces) Can Tomato Paste
3/4 cup White Wine
3/4 teaspoon Salt
1/2 teaspoon Basil
1/4 teaspoon Pepper
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Method for making San Francisco Seafood Casserole
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Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks. Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling. Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender. Sprinkle with parsley
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Comments
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Serves: 6
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