Mediterranean Seafood Casserole
| Yield: | 1 Servings |
| Categories: | Fish, Casseroles, Vegetables |
| 3 | md | Idaho potatoes (about 6 oz. ea.), scrubbed |
| 2 | Cloves garlic, minced | |
| 1 | lg | Onion, chopped |
| 1 | Green or yellow bell pepper, cut into strips | |
| 1 | cn | (14 1/2 OZ ) stewed tomatoes, drained (reserve liquid) |
| 1 | Bay leaf | |
| 1 | ts | Dried basil leaves |
| 1/4 | ts | Dried thyme leaves |
| 1 | c | Fresh mushrooms, thickly sliced |
| 2 | sm | Zucchini (about 6 oz. ea.), cut into l-inch chunks |
| 6 | tb | Chopped fresh parsley |
| 1/2 | 1b bay scallops* | |
| 1/2 | 1b salmon* | |
| 2 | c | Idaho Potato Cram Sauce (see preceding recipe) |
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