Seafood Thermidor Recipe
Ingredients
| Cod fillets | 1 Pound (Fresh Or Frozen) | |
| Onion | 1 Small, quartered | |
| Lemon slice | 1 | |
| Canned condensed cream of shrimp soup | 1 Can (10 oz) | |
| All purpose flour | 3 Tablespoon | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Dry white wine | 1⁄4 Cup (4 tbs) | |
| Shredded mozzarella cheese | 1⁄4 Cup (4 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Soft bread crumbs | 1⁄2 Cup (8 tbs) | |
| Grated parmesan cheese | 2 Tablespoon | |
| Butter/Margarine | 2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 407 Calories from Fat 171
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 7.4 g36.8%
Trans Fat 0 g
Cholesterol 98.1 mg32.7%
Sodium 844 mg35.2%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.7 g6.7%
Sugars 2.6 g
Protein 33 g65.5%
Vitamin A 24.2% Vitamin C 23.4%
Calcium 22.8% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
Cut into 1/2 inch cubes.
Place fish, onion and lemon in greased skillet.
Add water to cover.
Bring to boiling; reduce heat and simmer, covered, 5 to 6 minutes, or until fish flakes easily.
Meanwhile, in a small saucepan, blend soup and flour; gradually stir in milk and wine.
Cook and stir until thickened and bubbly.
Stir in the mozzarella cheese and parsley.
Heat through.
Carefully drain fish well; fold into sauce.
Spoon into 4 coquille shells or if you prefer, a medium casserole dish.
Combine bread crumbs, parmesan cheese, butter or margarine and paprika.
Sprinkle over sauce.
Broil 1 to 2 minutes.
Chef
