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1 pound Cod fillets
6 ounces Clams, canned, drained and chopped
6 ounces Shrimp, or Langostinos, cooked
6 ounces Crabmeat, pick over
6 ounces pasta, Dry radiatore or spirelli, cooked
BECHAMEL SAUCE:
3 tablespoons Butter or margarine
3 1/2 tablespoons All-purpose flour
2 cups Whole milk
1/2 teaspoon Salt
2 tablespoons Olive oil
2 teaspoons Garlic, minced
1/2 cup Sherry, not dry
1 tablespoon Parsley, chopped
2 quarts Boiling water, salted
Preheat the oven to 400. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until
the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each
half into approximately 1" pieces and set aside.
SAUCE: In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire
whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat
and keep warm (180~). Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout. Add the
sauteed garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, then add it to
the warmed sauce. Add the cooked pasta to the sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add
the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly.
Serve immediately.
6 ounces Clams, canned, drained and chopped
6 ounces Shrimp, or Langostinos, cooked
6 ounces Crabmeat, pick over
6 ounces pasta, Dry radiatore or spirelli, cooked
BECHAMEL SAUCE:
3 tablespoons Butter or margarine
3 1/2 tablespoons All-purpose flour
2 cups Whole milk
1/2 teaspoon Salt
2 tablespoons Olive oil
2 teaspoons Garlic, minced
1/2 cup Sherry, not dry
1 tablespoon Parsley, chopped
2 quarts Boiling water, salted
Preheat the oven to 400. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until
the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each
half into approximately 1" pieces and set aside.
SAUCE: In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire
whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat
and keep warm (180~). Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout. Add the
sauteed garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, then add it to
the warmed sauce. Add the cooked pasta to the sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add
the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly.
Serve immediately.
