05-05-2005, 02:38 AM
Source: The Olive Garden
1 pound cod fillets
6 ounces clams, drained and chopped
6 ounces langostinos or rock shrimp, cooked
6 ounces crabmeat, picked over
6 ounces dry radiatore, spirelli or pasta, cooked
Béchamel Sauce
3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 cup straight sherry, not dry
1 tablespoon parsley, chopped
2 quarts boiling salted water
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside.
Saude: In a heavy non-aluminum 3-quart pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180 degrees F).
Heat the olive oil in a sauté pan over medium heat until fragrant, then sauté the garlic only until white throughout. Add the sautéed garlic to the warm béchamel sauce. Add the sherry to the pan in which the garlic was sautéed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the béchamel/garlic/pasta/ sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm béchamel sauce and blend all ingredients thoroughly.
Serve immediately.
1 pound cod fillets
6 ounces clams, drained and chopped
6 ounces langostinos or rock shrimp, cooked
6 ounces crabmeat, picked over
6 ounces dry radiatore, spirelli or pasta, cooked
Béchamel Sauce
3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 cup straight sherry, not dry
1 tablespoon parsley, chopped
2 quarts boiling salted water
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside.
Saude: In a heavy non-aluminum 3-quart pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180 degrees F).
Heat the olive oil in a sauté pan over medium heat until fragrant, then sauté the garlic only until white throughout. Add the sautéed garlic to the warm béchamel sauce. Add the sherry to the pan in which the garlic was sautéed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the béchamel/garlic/pasta/ sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm béchamel sauce and blend all ingredients thoroughly.
Serve immediately.