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Fish Thermidor
Ingredients:
1 lb. fresh or frozen cod fillets
1 sm. onion, quartered
Lemon slice
1 can condensed cream of shrimp soup
3 Tbs. flour
1/4 c. milk
1/4 c. dry white wine
1/4 c. shredded mozzarella cheese
2 Tbs. snipped parsley
1/2 c. soft bread crumbs
2 Tbs. grated Parmesan cheese
2 tsp. butter
1/2 tsp. paprika
1 lb. fresh or frozen cod fillets
1 sm. onion, quartered
Lemon slice
1 can condensed cream of shrimp soup
3 Tbs. flour
1/4 c. milk
1/4 c. dry white wine
1/4 c. shredded mozzarella cheese
2 Tbs. snipped parsley
1/2 c. soft bread crumbs
2 Tbs. grated Parmesan cheese
2 tsp. butter
1/2 tsp. paprika
Directions:
Thaw frozen fish; skin, if necessary. Cut into 1/2" cubes. Place fish, onion, and lemon slice in greased skillet. Add water to cover. Bring to boiling, reduce heat and simmer, covered, 5 to 6 minutes, or till fish flakes easily. Meanwhile, in a small saucepan, blend soup and flour; gradually stir in milk and wine. Cook and stir till thickened and bubbly. Stir in the mozzarella and parsley. Heat through. Carefully drain fish well; fold into sauce, Spoon into 4 coquille shells. Combine bread crumbs, Parmesan, butter and paprika. Sprinkle over sauce. Broil 1 to 2 minutes.
Makes 4 Servings
Thaw frozen fish; skin, if necessary. Cut into 1/2" cubes. Place fish, onion, and lemon slice in greased skillet. Add water to cover. Bring to boiling, reduce heat and simmer, covered, 5 to 6 minutes, or till fish flakes easily. Meanwhile, in a small saucepan, blend soup and flour; gradually stir in milk and wine. Cook and stir till thickened and bubbly. Stir in the mozzarella and parsley. Heat through. Carefully drain fish well; fold into sauce, Spoon into 4 coquille shells. Combine bread crumbs, Parmesan, butter and paprika. Sprinkle over sauce. Broil 1 to 2 minutes.
Makes 4 Servings
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