Seafood And Leek Lasagna
SEAFOOD AND LEEK LASAGNA
Make and share this Seafood and Leek Lasagna recipe from Food.com.
Provided by I Cook Therefore I
Categories Whitefish
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with salt, pepper, and lemon juice, and refrigerate.
- melt the butter in a large saucepan, add the leeks and cook stirring until soft.
- Add the flour and stir in until absorbed.
- Gradually stir in enough milk to make a thick and creamy sauce.
- Blend in the honey and mozzarella cheese and cook for an additional 3 minutes.
- Remove the pan from the heat and mix in the fish and shrimp.
- Make alternate layers of fish sauce and lasagna in an oven proof baking dish, finishing with a layer of fish sauce on top.
- Sprinkle the parmesan cheese over top and bake for 30 minutes at 350°F.
Nutrition Facts : Calories 1082.6, Fat 31.8, SaturatedFat 17.9, Cholesterol 243.3, Sodium 668.6, Carbohydrate 124.3, Fiber 5.3, Sugar 14.1, Protein 72.3
SEAFOOD STEW WITH LEEKS AND GARLIC
Steps:
- Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
- Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.
SEAFOOD LASAGNA
This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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