'1 kg of firm fish fillets'
'1 kg of medium crab'
'5 tablespoons of butter or margarine'
'1 kg of fresh or canned mushrooms, sliced'
'7 tablespoons of butter or margarine'
'2/3 cup all-purpose flour'
'Salt and black pepper to taste'
'2 liters of heavy cream or half-and-half'
'2 cups of milk'
'3 packs of frozen peas or 2 cans'
'400 g of shrimp'
'1/2 cup white wine, dry'
'1 1/2 cups grated cheddar cheese'
'200 g of red bell pepper, sliced'
'1 kg of firm fish fillets'
'1 kg of medium crab'
'5 tablespoons of butter or margarine'
'1 kg of fresh or canned mushrooms, sliced'
'7 tablespoons of butter or margarine'
'2/3 cup all-purpose flour'
'Salt and black pepper to taste'
'2 liters of heavy cream or half-and-half'
'2 cups of milk'
'3 packs of frozen peas or 2 cans'
'400 g of shrimp'
'1/2 cup white wine, dry'
'1 1/2 cups grated cheddar cheese'
'200 g of red bell pepper, sliced'
Cut the fish fillets into squares
Shell and clean the crab
In a large skillet, melt 5 tablespoons of butter or margarine
Fry the mushrooms until tender, if using fresh ones; if canned, cook for a few minutes
Remove with a slotted spoon
In the same skillet, melt an additional 7 tablespoons of butter or margarine
Add the flour, salt, and black pepper; stir well
Cook for 1 minute, stirring constantly
Gradually add the heavy cream and milk, stirring until smooth
Add the fish pieces, crab, peas, shrimp, wine, and mushrooms
Cook, stirring frequently, until the fish is cooked through but still flaky, the crab is cooked, and the mixture has thickened slightly
Add the grated cheddar cheese
Cook until the cheese melts
Sprinkle with paprika if desired
Serve in 20 portions.
