Seafood Baked With Artichokes
|Butter/Margarine||1 Ounce (30 Gram)|
|Onion||1 , chopped|
|Boneless fish fillets||1 Pound, cut into bite-sized pieces (500 Gram)|
|Scallops||8 Ounce, cleaned (250 Gram)|
|Uncooked prawns||8 Ounce, peeled and deveined (250 Gram, Green Variety, Shrimps)|
|Canned mushroom soup||14 Ounce (440 Gram)|
|Canned artichoke hearts||13 1⁄2 Ounce, drained and halved (425 Gram)|
|Mushrooms||8 Ounce, sliced (250 Gram)|
|Dry white wine||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Cooked rice||8 Ounce (2 Cups, 250 Gram)|
|Chopped fresh parsley||2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
Preheat oven to 180°C (350°F).
Melt butter in a large frying pan.
Saute onion until tender.
Stir in fish, scallops, prawns, soup, artichokes, mushrooms, wine and seasonings.
Combine rice and parsley.
Spoon into a large greased casserole dish.
Spoon over fish mixture.
Bake for 20 minutes.
Sprinkle over cheese.
Bake for a further 10 minutes.