Recipe - Mediterranean Seafood Casserole

3 md Idaho potatoes (about 6 oz.
ea.), scrubbed
2 Cloves garlic, minced
1 lg Onion, chopped
1 Green or yellow bell
pepper, cut into strips
1 cn (14 One half OZ ) stewed
tomatoes, drained (reserve
liquid)
1 Bay leaf
1 teaspoon Dried basil leaves
One fourth teaspoon Dried thyme leaves
1 cup Fresh mushrooms, thickly
cut or sliced up
2 small Zucchini (about 6 oz. ea.),
cut into linch chunks
6 tablespoon Chopped fresh parsley
One half 1b bay scallops*
One half 1b salmon*
2 cup Idaho Potato Cram Sauce
(see preceding recipe)

Very thinly slice one Idaho potato. In large skillet filled with 1 inch
boiling water, cook cut or sliced up potato until crisp tender, about 5 minutes.
I)rain and reserve potato. Meanwhile, cut remaining 2 potatoes into
3/4inch 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 3qt. 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 One half pieces, 1 in
chunks of firmflesh fish such as monk fish, halibut, catfish swordfish,
tuna or salmon

Per serving 360 calories, 30 grams protein, 51 grams carbohydrate, 5 grams
fat (12%), 51milligrams cholesterol 520 milligrams sodium

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini