*  Exported from  MasterCook  *
 
                      MEDITERRANEAN SEAFOOD CASSEROLE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish                             Casseroles
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       md           Idaho potatoes (about 6 oz.
                         -ea.), scrubbed
    2                    Cloves garlic, minced
    1       lg           Onion, chopped
    1                    Green or yellow bell
                         -pepper, cut into strips
    1       cn           (14 1/2 OZ ) stewed
                         -tomatoes, drained (reserve
                         -liquid)
    1                    Bay leaf
    1       t            Dried basil leaves
      1/4   ts           Dried thyme leaves
    1       c            Fresh mushrooms, thickly
                         -sliced
    2       sm           Zucchini (about 6 oz. ea.),
                         -cut into l-inch chunks
    6       tb           Chopped fresh parsley
      1/2                1b  bay scallops*
      1/2                1b  salmon*
    2       c            Idaho Potato Cram Sauce
                         -(see preceding recipe)
 
   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 3/4-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 tbs. chopped parsley. Recover
   and simmer 6 minutes. Remove and discard bay leaf.
   
   Preheat oven to 350! F. 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.
   
   Yield: 4 servings * Suggested fish scallops cut into
   1/2 pieces, 1 in chunks  of firm-flesh fish such as
   monk fish, halibut, catfish swordfish, tuna or salmon
   
   Per serving  360 calories, 30 grams protein, 51 grams
   carbohydrate, 5 grams fat  (12%), 51milligrams
   cholesterol 520 milligrams sodium
   
   From the files of Al Rice, North Pole Alaska.    Feb
   1994
  
 
 
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