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Cook Time:1 hr 10 minsAdditional Time:35 minsTotal Time:1 hr 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:1 hr 10 minsAdditional Time:35 minsTotal Time:1 hr 45 minsServings:8Yield:8 servings
Cook Time:1 hr 10 mins
Cook Time:
1 hr 10 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 tablespoon plus 1 teaspoon canola oil, divided2 cups sliced leeks, rinsed (about 2 small)1cupsliced celery2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces2 cups seafood stock or clam juice (see Tips)2teaspoonsOld Bay seasoning, divided½teaspoonfreshly ground pepper1cuplow-fat milk¼cupall-purpose flour1tablespoonDijon mustard1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)12 ounces diced cod (see Tips) or other firm white fish8ouncespasteurized crabmeat, preferably jumbo, drained2cupsshredded Gruyère cheese, divided2 tablespoons chopped fresh dill or 2 teaspoons dried, divided1/2 cup coarse whole-wheat breadcrumbs (see Tips)
Cook Mode(Keep screen awake)
Ingredients
1 tablespoon plus 1 teaspoon canola oil, divided
2 cups sliced leeks, rinsed (about 2 small)
1cupsliced celery
2 large white potatoes (about 1 3/4 pounds), peeled and cut into 3/4-inch pieces
2 cups seafood stock or clam juice (see Tips)
2teaspoonsOld Bay seasoning, divided
½teaspoonfreshly ground pepper
1cuplow-fat milk
¼cupall-purpose flour
1tablespoonDijon mustard
1 pound raw shrimp (21-25 count), peeled, deveined and chopped (about 2 cups; see Tips)
12 ounces diced cod (see Tips) or other firm white fish
8ouncespasteurized crabmeat, preferably jumbo, drained
2cupsshredded Gruyère cheese, divided
2 tablespoons chopped fresh dill or 2 teaspoons dried, divided
1/2 cup coarse whole-wheat breadcrumbs (see Tips)
Directions
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks and celery and cook, stirring often, until the leeks are softened, 2 to 3 minutes. Stir in potatoes, stock (or clam juice), 1 teaspoon Old Bay and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and simmer, covered, until the potatoes are just tender, 6 to 8 minutes.
Whisk milk, flour and mustard in a measuring cup. Stir into the potato mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Stir in shrimp and fish and return to a simmer, stirring often; cook until the seafood is just cooked through, about 3 minutes. Remove from the heat and stir in crab, 1 1/2 cups Gruyere and half the dill.
Transfer the seafood mixture to the prepared baking dish. Mix breadcrumbs with the remaining 1 teaspoon each oil and Old Bay. Stir in the remaining 1/2 cup Gruyere and the remaining dill. Sprinkle the breadcrumb mixture over the casserole.
Bake the casserole until it is bubbling and golden brown, 20 to 30 minutes. Let stand 10 minutes before serving.
Tips
Make Ahead Tip: Bake the casserole, let cool for 1 hour, cover and refrigerate for up to 1 day; let stand at room temperature for 30 minutes, then reheat at 400°F for 40 minutes.
Tips:Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.
Overfishing and trawling have drastically reduced the number of cod in the U.S. and Canadian Atlantic Ocean and destroyed its sea floor. For sustainably fished cod, choose U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the dark tract with the knife tip.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)380Calories13gFat32gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
