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San Francisco Seafood Casserole

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Submitted by JulieS

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 453.6
POUND G MUSSELS
½ 226.8
POUND G SHRIMP
medium
1 453.6
POUND G COD FILLETS
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
MEDIUM MEDIUM ONIONS
diced
1 1
LARGE LARGE GARLIC CLOVES
minced *
28 809.2
OUNCES ML/G TOMATOES
8 231.2
OUNCES ML/G CLAM JUICE *
¾ 177
CUP ML WHITE WINE *
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

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 to 25 minutes until fish flakes easily, mussels open and shrimp are tender.

Sprinkle with parsley

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 466 26% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 1100mg 46%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 133g
Vitamin A 36% Vitamin C 70%
Calcium 9% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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