Seafood Ragout

Name: Seafood Ragout
Ingredients: 2 Tbsp. butter; 8 oz. sliced mushrooms; 1 Tbsp. parsley; 1 onion; 2 Tbsp. flour; 1/2 tsp. salt and pepper; 1 1/2 c. milk; 8 oz. flounder; 8 oz. shrimp (raw); 8 oz. scallops; 1 c. sour cream; 1 or 2 Tbsp. sherry

12 ingredients

10 steps

Ingredients

2 Tbsp. butter
8 oz. sliced mushrooms
1 Tbsp. parsley
1 onion
2 Tbsp. flour
1/2 tsp. salt and pepper
1 1/2 c. milk
8 oz. flounder
8 oz. shrimp (raw)
8 oz. scallops
1 c. sour cream
1 or 2 Tbsp. sherry

Directions

1

If scallops are big, cut in half.
2

Heat butter in a 3-quart pan until melted.
3

Cook and stir in mushrooms, parsley and onion over low heat for 5 minutes.
4

Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat and stir in milk.
5

Heat to boiling and stir one minute; stir in fish, shrimp and scallops.
6

Cover and cook 3 to 5 minutes.
7

Stir in sour cream and sherry.
8

Heat through.
9

Makes 6 servings.
10

Serve on rice or pastry shells.