How To make Fish In Wine Casserole
2 T Butter or margarine
1 md Onion, thinly sliced
1/2 c Dry white wine
2 lb Halibut fillets,
Cut into 2-inch pieces Milk 3 T Butter or margarine
3 T Flour
1 1/2 t Salt
1/8 t Pepper
8 1/2 oz Can small peas, drained
1 1/2 c Chinese fried noodles
1. In a shallow, 1 1/2-quart, heat-resistant, non-metallic
casserole melt the 2 tablespoons of butter in Microwave Oven 30 seconds. 2. Add onion and heat, uncovered, in Microwave Oven, 3 minutes
or until onion is tender but not browned. 3. Add wine and fish and heat, covered, in Microwave Oven 6
minutes or until fish flakes easily with fork. 4. Drain pan juices into a measuring cup and add enough milk to
pan juices to equal 2 cups. Set fish and liquid aside. 5. ln a small, heat-resistant, non-metallic bowl, melt the 3
tablespoons of butter or margarine in Microwave Oven for 30 seconds. 6. Stir in flour, salt and pepper. Gradually stir in reserved
fish liquid mixture. 7. Heat, uncovered, in Microwave Oven 6 minutes stirring
frequently until thickened and smooth. 8. Add peas to sauce.
9. Add sauce to fish in the casserole and stir gently.
10. Heat, uncovered, in Miicrowave Oven 2 minutes.
11. Sprinkle noodles over fish and heat, uncovered, in Microwave
Oven 1 minute.
How To make Fish In Wine Casserole's Videos
2921 Sardinian Fish Casserole
Serves 8
2 pounds scrubbed clams (equals 1 cup shucked)
½ cup white wine (Vermentino)
2 sprigs parsley tied together with kitchen string, plus ¼ cup minced
2 tablespoons olive oil
1 medium onion, minced
3 cloves garlic, minced
½ teaspoon or more hot red pepper flakes
½ pound squid, cut into thin rings
1 pound cod, cut into 1-inch chunks
1 pound medium shrimp, peeled
3 cups passata
Salt and pepper to taste
Place the clams in a large saute pan; add wine and parsley; cover an oook over medium heat just until the clams open; strain clams and juice through cheesecloth. Reserve juice; shuck clams and leave three in their shell. Set aside.
In a large Dutch oven or similar heavy pot, heat the oil. Add the onion and saute’ for 2 minutes. Add the garlic and red pepper flakes and saute’ for 1 minute. Add the squid, cod and shrimp and cook until fish turns opaque and shrimp look pink.
Add the wine parsley, passata and reserved clam juice. Cover and cook over medium low heat for 5 minutes. Add parsley and top with reserved whole clams.
To make the fregola
¼ cup extra virgin olive oil
1 clove minced garlic
2 tablespoons minced parsley
Juice one large lemon
1 cup fregola
3½ cups water
Juice of l large lemon
In a large sauté pan, heat the olive oil over medium heat; stir in the garlic and parsley. Cook, stirring often, until the garlic is deep golden brown (this will give added flavor to the fregola). Add the fregola to the pan and stir to coat the grains well with the olive oil. Add the water and lemon juice.
Gradually stir in 3 cups of water allowing the fregola to absorb it as it cooks. The fregola should plump up to double their size and be firm to the bite but cooked through. Add additional water only if the fregola are still too firm. The fregola should take 20 to 25 minutes to cook.
Scoop fregola into bottom of soup bowls and top with the stew.
Fish Casserole
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Fish Casserole Altafullenca Recipe by Philippe Leblay. Gastronomic Hotel Gran Claustre
Our cuisine is our land, history and culture. Traditional Catalan recipes are proof of this Mediterranean destination’s wide range of ingredients and varied landscape: the sea and the mountains, fish and game, garden produce, dairy products wines... All of them reflect the culinary wealth of Catalonia. Gastronomic Hotels are establishments with a maximum of 60 rooms and high-quality culinary offerings. The staff are friendly and warm. Their gastronomy preserves the personality, identity and typical produce of the local area. These hotels offer menus that borrow heavily from the traditional Catalan cookbook, with local produce and ingredients which have protected designation of origins and protected geographical indications.
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seafood casserole
Recipe from Living with Amy
Bread Crusted Salted Cod Casserole Recipe (Demonstration)
Recipe for Bacalhau com Broa (Bread Crusted Salted Cod Casserole)
Serving 4 to 6
Ingredients
3 Large Yellow Onions (thinly sliced)
3 Cloves of Garlic (sliced)
2 lbs Salted Cod Flakes (desalted & cooked)
Extra Virgin Olive Oil (Portuguese Preferably)
1 Corn Bread (processed into crumbs) (preferable Portuguese Not Sweet Corn Bread or use Corse Bread Crumbs (i.e. used when making stuffing)
Parsley, finely chopped
Salt & Pepper (to taste)
Preparation
1. Sautee bacalhau in olive oil for 10 minutes
Place into Pyrex casserole dish
2. Sautee onions and garlic in oil (using the same pan with the fish)
3. Once onion is translucent, add the bread crumbs and parsley.
4. Cook 10 minutes, adding salt and pepper (to taste)
5. Place onion and cornbread mixture over Bacalhau, drizzle with olive oil.
6. Bake, uncovered 20-25 minutes at 350 degrees in the oven.
In the Kitchen: Seafood Casserole
Go Providence has brought us Legal Sea Foods this morning! Executive Chef Rich Vellante shares their recipe for Seafood Casserole.
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