San Francisco Seafood Casserole

San Francisco Seafood Casserole

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  • 1 lb
  • 1/2 lb
  • 1 lb
  • 2 Tbsp
    salad oil
  • 1 medium
    onion, diced
  • 1 large
    garlic clove, minced
  • 28 oz
    tomatoes, canned
  • 8 oz
    clam juice
  • 6 oz
    tomato paste
  • 3/4 c
    white wine
  • 3/4 tsp
  • 1/2 tsp
  • 1/4 tsp

How to Make San Francisco Seafood Casserole


  1. Scrub mussels, remove beards.
  2. Shell and devein shrimp.
  3. Cut fish into 2-inch chunks.
  4. Cook onion and garlic in salad oil until tender.
  5. Stir in tomatoes with their liquid, clam juice, tomato paste, wine and seasonings; heat to boiling.
  6. Pour tomato mixture into 3-quart casserole; add fish chunks, mussels and shrimp, then cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender.
  7. Sprinkle with parsley.
  8. NOTE: May substitute 18 clams for the mussels and flounder filets for the cod, if desired.

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About San Francisco Seafood Casserole

Course/Dish: Fish Casseroles
Other Tag: Quick & Easy

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