Mediterranean Seafood Casserole
3 md Idaho potatoes (about 6 oz. -ea.), scrubbed 2 Cloves garlic, minced 1 lg Onion, chopped 1 Green or yellow bell -pepper, cut into strips 1 cn (14 1/2 OZ ) stewed -tomatoes, dra...
Ingredients
- 3medium idaho potatoes (about 6 oz.
- 1large onion, chopped
- 1green or yellow bell
- 1tsp dried basil leaves
- 1/4tsp dried thyme leaves
- 1cup fresh mushrooms, thickly
- 1/21b bay scallops*
- 1/21b salmon*
Directions
- 1
3 md Idaho potatoes (about 6 oz
- 2
ea.), scrubbed 2 Cloves garlic, minced 1 lg Onion, chopped 1 Green or yellow bell -pepper, cut into strips 1 cn (14 1/2 OZ ) stewed -tomatoe
- 3
ea.), -cut into l-inch chunks 6 tb Chopped fresh parsley 1/2 1b bay scallops* 1/2 1b salmon* 2 c Idaho Potato Cram Sauce -(see preceding rec
- 4
In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes
- 5
I)rain and reserve potato
- 6
Meanwhile, cut remaining 2 potatoes into 3/4-inch chunks
- 7
Wipe dry skillet and in same skillet, combine potato chunks, garlic, onion, bell pepper
- 8
stewed tomato liquid, bay leaf, basil and thyme