BAKED FLOUNDER WITH SEAFOOD STUFFING AND NEWBURG SAUCE

Casseroles|Seafood

Ingredients

The Fish and Stuffing:

8 large flounder or sole filets

1 stick butter

1 medium onion, chopped

6 large garlic cloves, chopped fine

⅓ cup dry white wine

¾ pounds bay scallops (or chopped sea scallops)

½ pound raw shrimp, peeled, deveined, and chopped into ½” pieces

8 ounces lump crabmeat

2 tablespoons fresh squeezed lemon juice

¾ cup Italian seasoned breadcrumbs

1 row of Ritz crackers, crushed in a large ziplock bag (about 30 crackers)

¼ cup fresh flat leaf parsley, chopped (plus more for garnish)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon Old Bay Seasoning

3 cups baby spinach leaves

The Sauce:

2, 10.05 ounce cans Campbell’s Cream of Shrimp soup

¾ cup of sour cream

½ cup white wine

¼ cup dry sherry

½ teaspoon paprika

Instructions

Melt the butter in a large deep skillet over medium high heat. Cook the onions and garlic in the butter until they are soft and translucent, about 2 minutes. Add the white wine and cook for 3 minutes more, stirring occasionally, letting the wine reduce by half. Add scallops and shrimp and cook for 3-4 minutes longer, just until shrimp turn pink – note – they will not be fully cooked through. Add the crabmeat and lemon juice to the pan and stir to combine. Turn off the heat.

Add the breadcrumbs, crackers, parsley, salt, pepper, and Old Bay to the pan. Mix thoroughly to combine. Let cool to room temperature (or store in the fridge overnight and bring to room temperature before assembling the casserole).

Spread the filets on a large cutting board and place a small pile of spinach leaves on the ‘flat side’ in the middle of each filet.

Next, take equal portions of the stuffing and place on top of the spinach leaves. You will want to gently ‘press’ the stuffing together so it stays in tact. Fold each end of the filet over the stuffing, jelly-roll style, and place the rolls, seam-side-down, in a buttered casserole dish.

In a separate bowl, whisk together the cream of shrimp soup, sour cream, wine and sherry until smooth. Pour the sauce over the stuffed flounder rolls and spread evenly with a rubber spatula. Sprinkle the paprika over the top.

Bake at 375° for 25-30 minutes until golden and bubbly, the fish is cooked through, and stuffing is hot in the center. Garnish with chopped parsley and serve over rice pilaf to soak up all of that luscious sauce! DEVOUR!!