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Try this delicious recipe!
Ingredients:
Serves 4Rice pilaf:
- 1 box (about 6 ounces) rice pilaf
- 1 cup chicken broth
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 8 medium white mushrooms , thinly sliced
- 2 stalks celery (from the heart of the celery), chopped
- 2 shallots , chopped
- 2 cloves garlic , chopped
- 1/2 red bell pepper , seeded and chopped
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup half-and-half
- 3 tablespoons dry sherry
- 3/4 teaspoon red pepper sauce (such as Tabasco)
- 1/2 teaspoon salt
- 1 pound cod fillet , cut into 4 pieces
- 1/2 pound large shrimp , peeled and deveined
- 1/2 pound sea scallops , patted dry, tough muscles removed
- 1/2 cup frozen peas
- 1/4 cup sliced almonds , for garnish
- 2 tablespoons chopped flat-leaf parsley , for garnish
To make pilaf: Prepare according to package directions, except substitute chicken broth for 1 cup water. Remove rice from heat; fluff with a fork and stir in parsley. Cover until ready to serve.
To make seafood: In a large skillet, heat oil and butter over medium-high flame. When butter has melted, add mushrooms, celery, shallots and garlic. Stir 4 to 5 minutes, until vegetables are tender. Add bell pepper and cook 2 minutes. Sprinkle vegetables with flour and stir 1 minute. Add broth, half-and-half, sherry, red pepper sauce and salt; bring sauce to a boil. Add cod, then reduce heat and simmer 3 minutes. Turn cod fillets over; add shrimp and scallops. Return sauce to a simmer, cooking scallops and shrimp until scallops are opaque and shrimp turn pink, 3 to 4 minutes. Turn seafood once halfway through. Stir in peas; simmer 1 to 2 minutes, until heated through.
Spoon pilaf into a shallow bowl or deep plate; top with seafood and sauce. Garnish with almonds and parsley.
To make seafood: In a large skillet, heat oil and butter over medium-high flame. When butter has melted, add mushrooms, celery, shallots and garlic. Stir 4 to 5 minutes, until vegetables are tender. Add bell pepper and cook 2 minutes. Sprinkle vegetables with flour and stir 1 minute. Add broth, half-and-half, sherry, red pepper sauce and salt; bring sauce to a boil. Add cod, then reduce heat and simmer 3 minutes. Turn cod fillets over; add shrimp and scallops. Return sauce to a simmer, cooking scallops and shrimp until scallops are opaque and shrimp turn pink, 3 to 4 minutes. Turn seafood once halfway through. Stir in peas; simmer 1 to 2 minutes, until heated through.
Spoon pilaf into a shallow bowl or deep plate; top with seafood and sauce. Garnish with almonds and parsley.
