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!
Yield:
Serves 8-10.Ingredients
1 pound fillet of haddock
1/2 pound scallops, cut up
Butter
2 lobsters
1 can shrimp
1 can minced clams
1 can cream of mushroom soup
1-1/2 cups white or red wine
1 tablespoon cornstarch for thickening
Dash of paprika
Instructions
Boil 1 pound fillet of haddock for 15 to 20 minutes, being careful to keep it whole. Sauté 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.
