Author: Valerie@Snap-Peas
- 3 tablespoons plus ¼ cup olive oil
- 1 large onion, chopped
- ½ pound medium carrots (about 4), halved lengthwise and thinly sliced
- ½ pound medium parsnips (about 4), halved lengthwise and thinly sliced
- 2 stalks celery, thinly sliced
- kosher salt and black pepper
- 2 tablespoons all-purpose flour
- ½ cup dry white wine
- 1 cup canned nonfat milk (save extra for potatoes)
- ¼ cup chopped fresh flat-leaf parsley
- ½ stick butter for mashing, 2T butter for top
- 1½ pounds mini Yukon Gold potatoes, halved
- 12 ounces skinless tilapia fillets (about 3), cut into 1-inch pieces
- ½ pound peeled and deveined medium shrimp (about 18), tails removed
- Heat oven to 375° F. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onion, carrots, parsnips, celery, and ½ teaspoon salt and cook, stirring occasionally, until tender, 15 to 18 minutes. Sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Add the wine and simmer until nearly evaporated.
- Add the milk, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Remove from heat, stir in the parsley, and transfer to an 8-inch square baking dish.
- Meanwhile, place the potatoes in a medium saucepan and add enough cold water to cover. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. , drain the potatoes, and return them to the pot. Add ½ stick butter, ½ teaspoon salt, ¼ teaspoon pepper and stir until butter melts.
- Add remaining milk and mash until smooth.
- Nestle the fish and shrimp in the vegetable mixture and top with the potato mixture.
- Sprinkle with a little fresh parsley for garnish and dot with 2 tablespoons of butter. Place the dish on a rimmed baking sheet and bake until golden brown, 20 to 25 minutes.
Recipe by snap-peas at https://www.snap-peas.com/2014/01/31/creamy-seafood-casserole/
3.2.2124