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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fisherman's Bake Recipe

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This recipe for Fisherman's Bake is from Peters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ounces bacon, chopped
1 bunch scallions, thinly sliced
1 1/2 tablespoons flour
1/2 cup clam juice
1 3/4 pounds baking potatoes, peeled and cut into cubes
3/4 cup heavy cream
Salt and pepper
6 ounces cooked shrimp, peeled
3/4 pound tilapia fillets
2 1/4 cups crushed saltine crackers
Directions:
Directions:
Preheat the oven to 375°. In a large pot, cook the bacon over medium heat until crisp; using a slotted spoon, transfer to a bowl. Add the scallions to the pot and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes. Whisk in the clam juice and 2 cups water; bring to a boil. Add the potatoes and cook until tender, about 15 minutes. Stir in the heavy cream. Season with salt.

In an 8-inch square baking dish, arrange the shrimp and ladle the chowder on top, reserving 1/2 cup. Top with the tilapia; season with salt and pepper and pour the reserved chowder on top. Toss together the crackers and bacon; sprinkle on top. Bake until the fish is cooked through, about 15 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a Rachael Ray recipe, which means it's more complicated than it needs to be, but is totally worth it.

 

 

 

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