Prawn & Fish Scallop
|Garlic||1⁄2 Clove (2.5 gm)|
|Fish stock||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Cooked peeled prawns||1 Cup (16 tbs) (Cooked, Shelled Prawns)|
|Cooked flaked fish||1 Cup (16 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
Saute chopped onion and crushed garlic in butter.
Stir in flour.
Gradually stir in fish stock, tomato puree, salt and pepper and milk.
Bring to the boil stirring all the time.
Now add sherry, grated cheese, prawns (save a few to decorate the top), fish and rice.
Place the mixture in a greased baking dish or individual dishes.
Cut the prawns in half lengthwise.
Peel and slice tomatoes and arrange alternate prawns and tomato slices on the top.
Sprinkle with grated cheese and then bake in moderate oven till golden brown.
Serving size: Complete recipe
Calories 1833 Calories from Fat 703
% Daily Value*
Total Fat 80 g122.3%
Saturated Fat 39 g195%
Trans Fat 0 g
Cholesterol 282.3 mg94.1%
Sodium 1882 mg78.4%
Total Carbohydrates 162 g54.1%
Dietary Fiber 10.6 g42.5%
Sugars 31.7 g
Protein 118 g235%
Vitamin A 126.2% Vitamin C 127.4%
Calcium 105.4% Iron 55.9%
*Based on a 2000 Calorie diet