Seafood Thermidor

Course : Seafoods
Serves: 4
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1 pound fresh or frozen fish fillets
1/2 pound crabmeat -- clams, shrimp and or (any combinations)
1 can cream of shrimp soup
3 tablespoons flour
1/4 cup milk
1/4 cup white wine
1/4 cup shredded mozzarella cheese
2 tablespoons snipped fresh parsley
1/2 cup soft bread crumbs
2 tablespoons parmesan cheese
2 tablespoons butter
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh lemon juice
1 medium lemon slices and parsley for -- garnish
1 slices green onion -- rings for garnish
1 medium quartered onion and 1 lemon -- slice for poaching

Preparation / Directions:

Thaw fish, if frozen. Cut into 1/2" cubes. Place all seafood in a pan or skillet. Add lemon slice, quartered onion and water, just to cover. Bring to a boil, then reduce heat and simmer for 4 minutes. Meanwhile, in a small saucepan, blend soup and the flour. Gradually, stir in milk, lemon juice and wine. Cook while stirring constantly until thick. Stir in mustard, Mozzarella and parsley. Carefully, drain seafood well and gently fold in sauce. Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes. Combine bread crumbs, Parmesan cheese, butter and paprika. Sprinkle over casseroles. Broil 1 to 2 minutes. Serve over your choice of rice or pastry shells.

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