Seafood Torcello
olive garden style seafood torcello 
 
1 lb.  cod fillets
6 oz.  clams; drain, chopped
6 oz.  langostinos or rock shrimp, cooked
6 oz.  crabmeat, pick over
6 oz.  dry radiatore, spirelli or pasta, cooked
 
  bechamel sauce
3 Tbsp  butter or margarine
3-1/2 Tbsp  all-purpose flour
2 cup  whole milk
1/2 tsp  salt
2 Tbsp  olive oil
2 tsp  garlic, minced
1/2 cup  straight sherry, not dry
1 Tbsp  parsley, chopped
2 quart  boiling, salted water
 
preheat the oven to 400 degrees. 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. 
 
bechamel sauce 
in a heavy non-aluminum 3-quart 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. 
 
serves 4. 
 
source: <http://southernfood.about.com/library/ccrec/blcc21.htm> 
 
 
 
 
-- 
(ID: 2561) Mirror: rec.food.recipes: Tue, May 17, 2005


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