The real difference between this rich seafood casserole and chowder is with the thick cream, cheese and mushrooms.
This seafood casserole has been our Christmas tradition for over 30 years. We originally got the recipe at the counter of seafood store that closed over 25 years ago, and there was never a name on the recipe. My husband has perfected this casserole…changing the portions from year to year depending on the number of people we are serving.
He rightly deserves the title….well maybe, lol, except this year, I did all the work! He tends to believe he is the foreman on the job! 😉
It is certainly not an inexpensive dish, but with seafood at its finest here in Atlantic Canada…it sure is a hit in our house with all of our friends & family.
As you can see this recipe below has been well used for the past 30 years, and we have made this recipe in various sizes as you can see by the calculations on the side.
I don’t think you can find a better seafood casserole than this!
Make sure you have all the ingredients before you get started.
Cut up all the fish into bite sized pieces and add all the fish and seafood together to simmer.
Transfer all the cooked seafood into a bowl and set aside, saving the liquid.
Grate the cheese and set aside till needed.
Melt the butter before adding the flour to make the sauce for the casserole.
Add the hot liquid to the sauce base before adding the cheese.
Add the egg yolks with the cream stiring to make sure the sauce is smooth.
Add the delicous sauce into the pot with the cooked seafood.
Seafood Casserole (Atlantic Canada)
2 lbs. one or several of the following:
scallops, lobster, haddock, crab, shrimp, cod or salmon
2 chicken bouillon cubes
6 tbsp. butter
6 tbsp. flour
1 cup cereal cream
2 egg yolks
1 cup or 1/4 lb. cheddar cheese – grated
1 cup or 4 oz. mushrooms – sliced
1 tbsp. butter
1/8 tsp worcestershire sauce
pinch cayenne pepper
(optional – 3 cups bread cubes – 2 tbsp. melted butter)
Cut all fish into bite sized pieces. Bring two cups of water to boil. Add raw fish and simmer 3 or 4 minutes. Reserve fish and dissolve chicken bouillon cubes into cooking liquid. Pout into a 2 cup measure, including any liquid from canned shellfish. Heath butter in top half of a double boiler, stir in the floor and cook several minutes. Gradually beat in the 2 cups of hot liquid. Continue to stir and cook until sauce thickens. Add cheddar cheese, cook and stir until well blended. Remove from heat. Combine egg yolks and cream, beat with a fork and add slowly to the sauce while stirring. Wash and slice mushrooms, cook in 1 tbsp. butter. Add the mushrooms, worchestshire sauce , cayenne pepper and shellfish to the sauce. Taste and add salt if desired.
(optional pour into a casserole dish, topped with bread cubes in melted butter. Bake until brown.)
I put mine in a slow cooker and serve with warm rolls and butter. 🙂