1 1/2 Lbs. Orange Roughy fillets
1/4 Cup dry white wine
1 Bay leaf
Salt & pepper to taste
4 Tablespoon butter
3 Tablespoon flour
1 Cup fish stock
1/2 Cup milk
1/4 Cup whipping cream
1/2 Lb. cooked shrimp, peeled and de-veined
1 Package frozen chopped spinach, cooked and well drained
1 Lb. potatoes, boiled and mashed
1/2 Teaspoon paprika
Cut fillets into serving pieces. Place in a large frying pan with wine, parsley, bay leaf, salt and pepper and just enough water to cover. Bring to a simmer, cook for 15 minutes or until fish is white, opaque and flakes easily with a fork. Drain fish, reserving 1 cup of stock. Melt butter in a heavy saucepan, stir in flour and cook for one minute. Slowly stir in fish stock, then milk. Stir until mixture boils then remove from heat. Stir in cream and season with salt, pepper and paprika. Add shrimp and fold through. Place a layer of spinach in a 9” inch pie plate. Arrange fish on top and spoon shrimp sauce over it. Spoon potatoes around the edge of the dish. Place in a pre-heated 400’F. oven for 15 minutes or until heated through-serves 4 to 6.
This is an easy shrimp recipe that is excellent. The cream sherry, black pepper, fresh tomatoes and parsley work well together. Serve with a crisp salad and bread.