Annemarie’s Fish Pot
worth the overnight wait
Ingredients
Main
- 2 lbs Cod Fish
- ½ lb shrimp meat
- ½ lb fresh crab meat
- ½ lb lobster meat
- 1 can white tuna drained
- 1 ea onion chopped
- ½ cup butter
- 5 tbsp flour
- 2 cans mushroom soup
- 2 cups whipping cream
- 3 ea hard boiled eggs chopped
- 1 ea red pepper chopped
- 1 ea green pepper chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried mustard
- 2 to 3 tbsp curry powder
- 1 tsp lemon juice
- 4 drops drops hot pepper sauce
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp thyme
- ¼ tsp ginger powder
Topping
- 2 ½ cups grated cheese
- 4 tbsp chopped red and green pepper
- ¼ cup of chopped almonds
Instructions
- Melt butter in 2½-quart casserole.
- Add onions and brown lightly.
- Stir in flour with a whisk.
- Add whipping cream and mushroom soup. Stir until evenly thickened.
- Now stir, using a wooden spoon, and add fish and seafoods
- Bring to a boil, (1 Min only).
- Remove from stove and add eggs and all spices.
- Sprinkle toppings over top of casserole and refrigerate overnight.
- Bake 40 min at 350 deg F until it starts to bubble.
- BON APPETITE!