Mixed Seafood Florentine

“This is another 1 of my "found on an old sheet of paper" recipes that I modified slightly & it did say that it was orig a Food Network recipe contributed by Martha Bouchard. I love the RZ ingredient search! W/little time or effort, I easily found out there are 205 "florentine" recipes here: 2 w/scallops, 5 w/shrimp & 0 w/haddock or sweet potatoes. None of the 7 I did find resembled this unique recipe in any way. Voila! Time to enter a new & intriguing seafood recipe. :-) *Enjoy*”
READY IN:
1hr
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

  • 226.79 g haddock (skinned, boned & cut in bite-sized pieces)
  • 226.79 g shrimp (peeled & deveined)
  • 226.79 g sea scallops (cut in bite-sized pieces)
  • 1 large sweet potato (peeled, halved & boiled till fork tender)
  • 226.79 g bag baby spinach leaves (rinsed & stems removed)
  • 473.18 ml heavy cream (divided per prep)
  • salt & freshly ground black pepper
  • 118.29 ml fresh parmesan cheese (grated, 8 tbsp divided per prep)
  • fresh parsley (chopped, for garnish)

Directions

  1. Preheat oven to 350°F.
  2. Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
  3. Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
  4. Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
  5. Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
  6. Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: