Updated Thursday, December 6th, 2007
Yield: Serves 8-10.
A classic seafood casserole from Nellie Reed in Owl's Head, ME -- one of Yankee's "Great New England Cooks" from 1978. This casserole is for a family, and it gives you a warm feeling in your throat after you've finished. To make it less expensive, substitute haddock for lobster. Looks as extravagantly wonderful as it tastes!
Boil 1 pound fillet of haddock for 15 to 20 minutes, being careful to keep it whole. Sautée scallops in butter with dash of paprika. Boil 2 lobsters, 20 to 25 minutes, and pick meat off. Flake haddock. Put haddock, lobster, scallops, shrimp, and clams in dish and mix lightly. Heat mushroom soup, wine, and cornstarch dissolved in water. Pour sauce over fish. Bake at 350 degrees F for 1 hour.
In this issue: Summer Off the Beaten Path
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