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Fish paprikash Christmas Casserole

8 medium baking potatoes
1 Tbsp. salt
Salt and pepper to taste
2 large onions, finely chopped
4 Tbsp. cooking oil
2 Tbsp. sweet paprika
1 cup water
6 pieces Haddock, 1/2 lb. each
1/2 tsp. salt
6 strips bacon, thick slices
2 tomatoes, peeled and sliced
1 green pepper, seeded and sliced crosswise
1/2 cup butter to baste
1 cup Clam Juice
1 cup sour cream


Potato layer - Place the raw potatoes in large pot; cover with cold water and add 1 tablespoon salt. Bring to a boil, cover and cook for 20 minutes. Drain potatoes and peel. Cut into 1/8-inch thick slices. Arrange sliced potatoes in layers over the bottom of a buttered baking dish. Season with salt and pepper.


Sauce - In a saucepan, saute onions in oil until golden brown. This takes about 5 minutes. Add paprika and mix well. Add water and Clam Juice and bring to a boil. Cover and simmer 15 minutes. If you have a blender, put sauce through blender. Mix with sour cream and pour over potatoes in baking dish. Sprinkle the fish with salt. Make a small incision in each slice and place a strip of bacon in it. Arrange fish side by side in a row on top of potatoes and sauce. Decorate with green pepper and tomato slices. Baste with butter. Cover with foil. Bake in preheated 350 degree oven for 30 minutes and serve with French bread and a full bodied white wine.


Makes 6 servings.





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