Seafood Languedoc
From wmhaynes 16 years ago
- 30 minutes to make
- Serves 8
This is wonderful served on your favorite rice. It basically is your favorite seafood in a very tasty creamy seafood gravy. Lots o' flavor!
Ingredients
- 6 tablespoons butter shopping list
- 4 cloves of garlic, diced shopping list
- 1 medium onion, diced shopping list
- 3 tablespoons flour shopping list
- 3/4 teaspoon white pepper shopping list
- 1 teaspoon Old Bay, or seasoned salt shopping list
- 3/4 cup dry white wine shopping list
- 1 cup fish stock or constituted bouillon shopping list
- 1/2 cup milk shopping list
- 2 – 6ounce fish fillets (a firm fish like tilapia) shopping list
- 1 cup scallops shopping list
- 1 ½ cups shrimp shopping list
How to make it
- Sauté the garlic and onion in butter until beginning to caramelize
- Stir in flour, white pepper, and Old Bay seasoning and make a roux (the flour will be slightly browning).
- Slowly add wine, fish stock, and milk.
- When it’s beginning to thicken, add fish fillets, scallops, and shrimp.
- Cook on low for 20 -30 minutes. The seafood will cook in the sauce.
- Serve this on a brown or wild rice for best effect.
The Rating
Reviewed by 5 people-
Lots of flavour is right! I made your recipe for my husband, and it's a big hit! (The only change: I added a pinch of herbes de Provence) Thank you for the post!
kukla
in Barrie, Ontario loved it
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Wow! That was delicious..loved by me, Keith and Mamma and Pappa, so 4 out of 4 ...not bad! I could buy scllops and shrimp, but caught my own crappie and this is the season to catch them...the Fall and crisp weather. Thank you for the recipe.
mystic_river1
in Bradenton loved it
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Mu husband and I are still talking about how good this recipe was. I can't wait to try it with crab too.
lindal34
in Vero Beach loved it
Reviews & Comments 5
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