Recipe
Seafood Languedoc Recipe
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Wmhaynes / All my dishes 1 year, 2 months ago
This is wonderful served on your favorite rice. It basically is your favorite seafood in a very tasty creamy seafood gravy. Lots o' flavor!
Prep:15m Cook:30m Servings:8
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 Wmhaynes |
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Fans
Ingredients
- 6 tablespoons butter
- 4 cloves of garlic, diced
- 1 medium onion, diced
- 3 tablespoons flour
- 3/4 teaspoon white pepper
- 1 teaspoon Old Bay, or seasoned salt
- 3/4 cup dry white wine
- 1 cup fish stock or constituted bouillon
- 1/2 cup milk
- 2 – 6ounce fish fillets (a firm fish like tilapia)
- 1 cup scallops
- 1 ½ cups shrimp
Directions
- 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.
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Alterations
lindal34 3 months, 2 weeks ago said:
I did add some fresh flat leaf parsley (since I had some around) and it did add some nice color.
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kukla 11 months, 1 week ago said:
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!
mystic_river1 10 months, 3 weeks ago said:
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.
wmhaynes 10 months, 3 weeks ago said:
I'm so glad that you all have made this! It is a great meal and I love to see the little changes that people make to personalize the recipe! Thanks for the 5's!
lindal34 3 months ago said:
Mu husband and I are still talking about how good this recipe was. I can't wait to try it with crab too.