Fish in a Fish

1 hours Prep: 30 minutes Cook: 40 minutes

706 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


Pastry
5	cups	flour, all-purpose
1/2	teaspoon	salt
1	cup	vegetable shortening
3/4	cup	water	cold

Filling
2	tablespoons	margarine
1	medium	onion	chopped
3/4	cup	rice, converted
1/2	cup	parsley leaves	chopped
31	ounces	salmon

Sauce
2	tablespoons	margarine
2	tablespoons	flour, all-purpose
8	ounces	shrimp	cooked
1/2	teaspoon	dill weed

Directions

Pastry: Toss flour with spoon and lightly measure leveling off each cup.

Combine flour and salt in large bowl.

With pastry blender cut in shortening to size of small peas.

Add cold water, tossing with a fork until pastry clings together.

Press firmly into a ball and divide in half.

Filling: In 2 qt. saucepan, melt margarine and sauté onion until clear.

Add rice, stirring to coat.

Add 11/2 cup water, cover and steam over low heat until tender, about 20 minutes.

Stir in parsley, cool, cover and chill.

Remove backbone and skin from canned salmon and break into large flakes.

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Nutrition Facts

Serving Size 352g

Amount per Serving

Calories 706 23% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 152mg	51%
Sodium 452mg	19%
Total Carbohydrate 84.0g	28%
Dietary Fiber 3.0g	13%
Sugars 1.0g
Protein 48.0g	96%

Vitamin A	18%		Vitamin C	15%
Calcium	6%		Iron	43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Seafood Gumbo From the New Basic's Cookbook

This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.

Reviewed by lawdeedee