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Seafood Thermidor |
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Serves: 8 Print this Recipe2 pounds sole filets or cod filets (fresh or frozen) 2 onions small, chopped Lemon slice 1/2 cup water 2 10 1/2-ounce cans cream of shrimp soup 6 tablespoons flour 1/2 cup vermouth 1/2 cup milk 1/2 cup mozzarella cheese shredded 4 tablespoons parsley chopped Salt to taste 2 cups bread crumbs soft 4 tablespoons parmesan cheese grated 2 tablespoons butter or margarine 1 teaspoon paprika Thaw frozen fish and skin, if necessary. Cut into 1/2 -inch cubes. In saucepan, place onion, lemon slice and water; boil, covered, for 5 minutes. Add fish and simmer, covered, 5 to 6 minutes or until fish flakes easily. In a small saucepan, blend soup and flour; gradually stir in dry vermouth and milk. Cook and stir until thickened and bubbly. Stir in mozzarella and parsley; heat through. Taste for salt. Drain fish and onion; remove lemon slice. Fold fish into sauce. Spoon into 8 coquille shells or ramekin dishes. Combine bread crumbs, Parmesan cheese, butter or margarine and paprika. Sprinkle over fish and broil about 8 inches from heat until browned and bubbly. Seafood Thermidor comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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