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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âThis is our traditional Christmas Eve dinner.â Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company.â âMarilyn Bishop, Redbridge, Ontario Ingredients:
5 cups water |
2 tablespoons lemon juice |
1/2 teaspoon salt |
2 pounds orange roughy fillets |
1 pound uncooked medium shrimp, peeled and deveined |
1/2 pound bay scallops |
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
1 teaspoon dijon mustard |
dash pepper |
1 cup heavy whipping cream |
1 cup (4 ounces) shredded gruyere or swiss cheese |
hot cooked pasta |
Directions:
1. In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.
2. In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta. Yield: 6 servings.
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