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A seafood casserole is a ‘must’ for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I’ve tasted many seafood dishes, but none better than this one. —Hazel McMullin, Amherst, Nova Scotia
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Seafood Au Gratin in Taste of Home October/November 2007, p41
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jun. 14, 2011 by Aula
One of the best seafood dishes we have ever eaten. Friends requested the recipe.
Reviewed on Apr. 08, 2011 by daduk
I thought this recipe was very good and my dh liked it as well. I ended up using a pound of scallops instead of 1/2 lb. My only question is, why cook the scallops and cod prior to baking? It seems to me this is an unnecessary step and I think it toughens the scallops. Next time, I will bake only to see how it comes out. But it was still a great recipe, full of flavor.
Reviewed on Dec. 25, 2010 by drose42
Very good.I'm always looking for seafood recipes because my guys love to fish and we like imitation crabmeat-I know alot of people turn their noses up at it-but it is real fish and its inexpensive. I used it in this and it worked very well. I did add alittle extra cheese on top and ate in on brown rice. A keeper-will go on my short list of go to seafood meals.
Reviewed on Oct. 26, 2010 by brkornhaus
This is fabulous! I used a whole pound of small scallops, which were a bit cheaper than than regular scallops. I used frozen cod and should have pressed some of the liquid out before cooking or perhaps drained it more thoroughly after cooking, as it made the sauce watery. Next time I'll do that - and double the recipe.
Reviewed on Apr. 04, 2010 by ashleigh34
Omg...we LOVED this recipe. I substituted the cod for tilapia and I cooked the fish in a frying pan with a little olive oil and lemon pepper seasoning. I used the small scallops so I used 1 pound. I added 1/4 c.white wine to the cheese sauce. It was fantastic and I'm so glad to have found a different seafood recipe. Everyone loved it and it's a keeper!
Reviewed on May. 28, 2009 by Joscy
We are so fortunate to have a friend whose career is as a fisherman. We live in Upstate New York, so when he comes visit, he supplies us with fresh frozen fish. Must try this recipe, very soon. Thank you for sharing!!
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