Peter's Bluenose Seafood Casserole Recipe
Ingredients
- Seafood Casserole (Atlantic Canada)
- 2 lbs. one or several of the following:
- scallops, lobster, haddock, crab, shrimp, cod or salmon
- 2 chicken bouillon cubes
- 6 tbsp. butter
- 6 tbsp. flour
- 1 cup cereal cream
- 2 egg yolks
- 1 cup or 1/4 lb. cheddar cheese â grated
- 1 cup or 4 oz. mushrooms â sliced
- 1 tbsp. butter
- 1/8 tsp worcestershire sauce
- pinch cayenne pepper
- (optional â 3 cups bread cubes â 2 tbsp. melted butter)
Directions
- Cut all fish into bite sized pieces. Bring two cups of water to boil. Add raw fish and simmer 3 or 4 minutes. Reserve fish and dissolve chicken bouillon cubes into cooking liquid. Pour into a 2 cup measure, including any liquid from canned shellfish. Heath butter in top half of a double boiler, stir in the floor and cook several minutes. Gradually beat in the 2 cups of hot liquid. Continue to stir and cook until sauce thickens. Add cheddar cheese, cook and stir until well blended. Remove from heat. Combine egg yolks and cream, beat with a fork and add slowly to the sauce while stirring. Wash and slice mushrooms, cook in 1 tbsp. butter. Add the mushrooms, worchestshire sauce , cayenne pepper and shellfish to the sauce. Taste and add salt if desired.
- (optional pour into a casserole dish, topped with bread cubes in melted butter. Bake until brown.)
- I put mine in a slow cooker and serve with warm rolls and butter.
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