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Herbed Seafood Casserole fish, rice 1 cup long grain rice 1 egg; beaten 1/3 cup chopped fresh parsley 1/3 cup butter 1 onion; chopped 3 cloves garlic; minced 1 large carrot; finely chopped 1 1/2 cups chopped fennel or celery 1 tablespoon chopped fresh dill; or 1 1/2 teaspoon dried dill 1 teaspoon (each) salt and pepper 1 pound scallops 1 pound raw shrimp 1 package (7 oz) crabmeat; thawed 1/4 cup all-purpose flour 1 1/2 cups milk 1/2 pound cream cheese 1/4 teaspoon dried thyme ----Topping---- 1 1/2 cups fresh bread crumbs 2 tablespoons butter; melted chopped fresh parsley In saucepan, combine rice with 2 cups salted water; bring to boil. Reduce heat to low, cover and simmer for 15 to 20 minutes or until tender and water is absorbed. Stir in egg and 2 tablespoon of the parsley. Set aside. Meanwhile, in large skillet, melt 1 tablespoon of the butter over medium heat; cook onion, garlic, carrot and fennel, stirring occasionally, for 3 to 5 minutes or until softened. Stir in 1/2 teaspoon of the dill and 1/4 tsp. each of the salt and pepper; transfer to large bowl. Wipe skillet clean. Pour in 2 cups water and bring to gentle simmer; poach scallops until just opaque, 1 to 3 minutes. Using slotted spoon, add scallops to bowl. Poach shrimp for about 3 minutes or until just firm and pink. Drain, reserving 1 cup liquid. Shell and devein shrimp; add to bowl. Chop crabmeat into bite-size chunks; add to bowl. In same skillet, melt remaining butter over medium heat; whisk in flour and cook, whisking, for 2 minutes, without browning. Gradually whisk in reserved poaching liquid and milk; cook, stirring, for about 5 minutes or until thickened. Whisk in cream cheese, remaining dill, salt, pepper and thyme until cheese has melted. Stir into seafood mixture along with remaining parsley. Line bottom of greased 13x9 inch baking dish with rice; spoon seafood mixture over top. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 week, then thawed in refrigerator for 48 hours. Let stand at room temperature for 30 minutes before continuing.) Topping: Mix bread crumbs with butter; sprinkle over casserole. Bake in 325şF oven for 40 to 50 minutes or until heated through and topping is golden and crunchy. Garnish with chopped fresh parsley. Contributor: The Canadian Living Christmas Book. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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