1 bunch scallions, thinly sliced
1.5 Tbsp flour
1/2 cup clam juice
1.75 lb. baking potatoes, peeled & cut into cubes
1/2 bunch parsley, chopped
3/4 cup heavy cream
Salt/Pepper
6 oz. cooked shrimp, peeled
3/4 lb. tilapia fillets
2.25 cups crushed saltine crackers
Preheat oven to 375 degrees. In a large pot, cook bacon until crisp. Transfer to a bowl. Add scallions to bacon grease in pot and cook until softened. Whisk in the four and cook, whisking, for 2 minutes. Whisk in the clam juice and 2 cups water. Bring to a boil. Add the potatoes and cook until tender (15 minutes). Stir inhalf the parsley and the heavy cream. Season with salt.
In an 8-inch square baking dish, arrange the shrimp and ladle the chowder on top, reserving 1/2 cup. Top with the tilapia; season with salt & pepper and pour the reserved chowder on top.
Toss together the crackers, bacon, the rest of the parsley and sprinkle on top. Bake until the fish is cooked through, about 15 minutes.
*Recipe courtesy Everyday with Rachael Ray Menu Planner; December/January, 2009.
No comments:
Post a Comment