New England scalloped fish casserole

 

                     Cod, leeks and potatoes flavored with cheese and sherry combine in this old-fashioned cracker-crumb-topped casserole. A good company dish for a cold evening. Serve with a green vegetable or salad.

Makes 4 servings

• 1 pound frozen cod or haddock fillets, thawed according to package directions
• 1 pound all-purpose potatoes, pared and quatered
• ½ pound leeks, green ends trimmed
• 2 tablespoons unsalted butter
• 3 tablespoon all-purpose flour
• ¾ cup milk
• Salt and pepper
• ¾ cup shredded Gruyère cheese or swiss cheese
• 1 tablespoon dry sherry

Topping

• ½ cup cracker crumbs (about 12 crackers)
• 1 tablespoon melted unsalted butter
• ½ teaspoon sweet paprika

1. Lightly coat 13 x 9 x 2-inch baking dish with nonstick vegetable-oil cooking spray.
2. Cut fish into 8 pieces crosswise ; steam fish in steamer basket over 1 cup simmering water in covered saucepan for 8 minutes or until opaque, cool.
3. Flake with fork in prepared dish.
4. Meanwhile, slice potatoes ; slice leeks, rinsing pieces well.
5. Add to steamer basket ; cook 6 to 8 minutes or until tender.
6. Scatter in baking dish with fish, reserving cooking liquid.
7. Melt butter in saucepan ; stir in flour until smooth, cook, stirring, 2 minutes and remove from heat.
8. Whisk in ½ cup of cooking liquid, milk, salt and pepper ; simmer, stirring, 4 minutes and remove from heat.
9. Stir in cheese and sherry ; spoon evenly over fish.
10. Preheat oven to 350F.
11. Prepare topping ; stir together crumbs, butter and paprika in small bowl and sprinkle over casserole.
12. Bake casserole, tented loosely with aluminium foil, in preheated oven for 45 minutes or untl bubbly and golden ; remove foil during last 20 minutes to brown.
13. Serve hot.

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