This creamy casserole is like a shepherd’s pie with seafood instead of minced meat.
Aclassic shepherd’s pieinspires this recipe for seafood casserole.
Veggies cook in dry white wine and make the perfect base to cradle fresh tilapia and shrimp.
Photo: Hans Gissinger
Top that mixture with creamy hand-mashed potatoes, and sprinkle on some bread crumbs.
Let the oven do the rest of the work.
Sprinkle with the flour and cook, stirring, for 1 minute (do not let darken).
Add the wine and simmer until nearly evaporated.
Add the cream, 12 teaspoon salt, and 14 teaspoon pepper and bring to a boil.
Remove from heat, stir in the parsley, and transfer to an 8-inch square baking dish.
Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover.
Bring to a boil and add 1 teaspoon salt.
Reduce heat and simmer until tender, 15 to 18 minutes.
Reserve 34 cup of the cooking water, drain the potatoes, and return them to the pot.
Nestle the fish and shrimp in the vegetable mixture and top with the potato mixture.
Place the dish on a rimmed baking sheet and bake until golden brown, 20 to 25 minutes.
2,000 calories a day is used for general nutrition advice.
