"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Seafood Thermidor Recipe

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This recipe for Seafood Thermidor, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Tablit
Added: Tuesday, September 29, 2009


1 lb Fresh or frozen fish fillets
1/2 lb Crabmeat,clams,shrimp and or scallops (any combinations)
1 can Cream of shrimp soup - I prefer Campbell's
3 tbsp Flour
1/4 cup Milk
1/4 cup White wine
1/4 cup Shredded Mozzarella cheese
2 tbsp Snipped fresh parsley
1/2 tsp Paprika
1/2 tsp Dijon mustard
1/2 tsp Fresh lemon juice
Lemon slices and parsley for garnish

1/2 cup Soft bread crumbs
2 tbsp Parmesan cheese
2 tbsp Butter

Poaching Stock:
1 Quartered onion and
1 lemon slice for poaching seafood

Thaw fish,if frozen.Cut into 1/2" cubes.Place all seafood in a pan or skillet. Add lemon slice, quartered onion and water,just to cover. Bring to a boil,then reduce heat and simmer for 4 minutes.

Meanwhile, in a small saucepan,blend soup and the flour. Gradually, stir in milk, lemon juice and wine. Cook while stirring constantly until thick. Stir in mustard, Mozzarella and parsley.

Carefully,drain seafood well and gently fold in sauce.

Spoon mixture into a lightly-greased medium-size
casserole or into individual casserole dishes.

Combine bread crumbs, Parmesan cheese, butter and paprika. Sprinkle over casseroles.Broil 1 to 2 minutes, just until golden brown.

Serve over your choice of rice, pasta or in pre-baked pastry shells.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This sauce can be easily doubled or tripled to serve a crowd. Use any combination of seafood you have. I've made this using all shrimp. It was delicious.




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