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Mediterranean Seafood Casserole

 

58

Yield

4

servings

Prep

20

min

Cook

50

min

Ready

1

hrs

Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

3 medium potatoes
2 cloves garlic
minced
1 large onions
chopped
1 can tomatoes
*
1 each bay leaves
*
1 teaspoon basil
dried
*
¼ teaspoon thyme
dried
*
1 cup mushrooms
sliced
2 small zucchini
6 tablespoons parsley leaves
chopped
½ bunch bay scallops
*
½ pound salmon

Directions

Very thinly slice one Idaho potato.

In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes.

I)rain and reserve potato.

Meanwhile, cut remaining 2 potatoes into ¾ 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 tablespoons chopped parsley.

Recover and simmer 6 minutes. Remove and discard bay leaf.

Preheat oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 22416% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 43mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 31g
Vitamin A 10% Vitamin C 50%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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