Sunday, October 5, 2008

Seafood Cannelloni

This is a recipe for special occasions. For a family meal, you may like to omit scallops and shrimp and replace them with 1 pound (500 g) of minced white fish. Recipe serves 4.


2 teaspoons olive oil
2 cloves garlic, crushed
2 medium onions, finely chopped
1/2 cup tomato paste
2 cups water
2 teaspoons lemon juice
1/2 teaspoon ground thyme
1 teaspoon ground basil
Salt to taste (optional)
7 ounces (200 g) white fish, cut into small chunks
5 ounces (150 g) shelled shrimp, coarsely chopped
3 ounces (100 g) scallops, coarsely chopped
1/2 cup fresh wholemeal breadcrumbs
2 tablespoons chopped parsley
2 tablespoons dry white wine
Ground black pepper to taste
1 egg, lightly beaten
12 lightly cooked cannelloni shells (to make handling easier)
1/2 cup grated low-fat block cheese


1. Heat oil in frying pan and saute 1 clove garlic and 1 onion until tender.
2. Add tomato paste, water, lemon juice, 1/4 teaspoon thyme, 1/2 teaspoon basil and salt.
3. Combine remaining garlic, onion, thyme and basil with fish, shrimp, scallops, breadcrumbs, parsley, wine, pepper and egg.
4. Spoon fish mixture into cannelloni shells, and arrange in a shallow casserole.
5. Pour tomato mixture over cannelloni shells and sprinkle with cheese.
6. Bake at 350 degrees F (180 degrees C) for 30 minutes until sauce is hot and bubbling.

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