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Seafood Torcello

1 lb Cod fillets
6 oz Clams; drained; chopped
6 oz Langostinos or rock shrimp; cooked
6 oz Crabmeat; pick over
6 oz Dry radiatore; spirelli or
Pasta; cooked
Bechamel sauce
3 tb Butter or margarine 3 1/2 tb All-purpose flour
2 c Whole milk
1/2 ts Salt
2 tb Olive oil
2 ts Garlic; minced
1/2 c Straight sherry; not dry
1 tb Parsley; chopped
2 qt Boiling salted water

Preheat the oven to 400~. Line a baking sheet with foil and spray with cook ing spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcook ing. Whel cooled, break the fillets in half, lengthwise, then break each ha lf into approximately 1" pieces and set aside. SAUCE-In a heavy non-aluminu m 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whi sking constantly. Remove from the heat and keep warm (180~). Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout. Add the sauteed garlic to the warm bechamel sa uce. Add the sherry to the pan in which the garlic was sauteed, simmer str ongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta t o the sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, c rabmeat and chopped parsley to the warm bechamel sauce and blend all ingred ients thoroughly. Serve immediately.

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