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Seafood au vin - Mrs. Tom (Bette) Roberts Sr. Recipe

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This recipe for Seafood au vin - Mrs. Tom (Bette) Roberts Sr. is from The Allan 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 lb. white fish fillets (sole, cod, etc.)
medium sized raw shrimp (optional but nice)
salt
pepper
5 tbsp.butter
2 tbsp. flour
1 cup chopped celery (more or less to taste)
1 cup chopped sweet onions (more or less to taste)
1/2 cup chopped mushrooms
1/2 cup dry white wine
1 cup half and half cream
1 1/2 cups shredded Swiss cheese
1/4 to 1/2 cup bread crumbs
Pimento strips (optional)

Directions:
Directions:
Defrost fish if frozen. Can marinate the fish in the juice of 1 lime and 2 cups water for up to an hour if desired. Shell and remove the veins from the shrimp. Cut the shrimp in half lengthwise as desired. In a skillet melt 3 tablespoons of butter and add flour, and stir well. Add celery, onions, chopped mushrooms, and stir to combined. Cook for one minute. Add wine and mix well. Add half and half stirring constantly. Reduce heat and simmer until sauce thickens. Pat the fish fillets dry and salt and pepper them. Place in a large shallow baking pan. If using shrimp fit them in among the fish fillets. Pour cream and wine mixture evenly over the fish. Sprinkle shredded cheese evenly on top of sauce. Sprinkle with bread crumbs and drizzle 2 tablespoons of butter over top. Garnish with pimento strips if desired. Bake in a 400 º F oven for 30 minutes or till the fish flakes easily with a fork.

Personal Notes:
Personal Notes:
If you don't have white wine in a pinch you can use vegetable stock. You can cook this at a high temperature (400 º F) and this sauce will not break because of the fat content in the cream. If you reduce the amount of fat in the cream you will need to cook this for longer at a lower temperature or the sauce will break. You can use what ever mild cheese you have on hand. This is a relatively rich dish that is best served over rice with a side salad. Brenda says that leftovers can be made into a tasty soup. Just add some whole milk and/or stock and perhaps a few finely chopped potatoes and simmer until the potatoes are tender.

 

 

 

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