Recipe Categories
Seafood
Fish Casseroles

James's Misc Mediterranean Casserole

3 med Idaho potatoes (about 6 oz. ea.), scrubbed
2 x Cloves garlic, minced
1 lrg Onion, chopped
1 x Green or yellow bell pepper, cut into strips
1 can (14 1/2 OZ ) stewed tomatoes, drained (reserve liquid)
1 x Bay leaf
1 tsp Dried basil leaves
1/4 tsp Dried thyme leaves
1 cup Fresh mushrooms, thickly sliced
2 sm Zucchini (about 6 oz. ea.), cut into l-inch chunks
6 tbl Chopped fresh parsley
1/2 x 1b bay scallops*
1/2 x 1b salmon*
2 cup Idaho Potato Cram Sauce (see preceding recipe)

 Method :
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