Description
“This is our traditional Christmas Eve dinner.” Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company.”
Ingredients
- 5 cups water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 pounds orange roughy fillets
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/2 pound bay scallops
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon granules
- 1 teaspoon dijon mustard
- dash pepper
- 1 cup heavy whipping cream
- 1 cup shredded gruyere or swiss cheese
- hot cooked pasta
Directions
- In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.
- In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.
