This is a very forgiving and flexible recipe.It was one of the few leftovers I've frozen that disappeared within a week anyway. I did make some modifications based on the ingredients I had. I had half a red onion, half a brown onion, and a large shallot. The shallot added that something extra that not only really elevates a dish but also made the house smell great and not fishy. I didn't have cod, so I used frozen salmon filets--OK, but would use cod next time. I had sea scallops, not bay scallops, so cut them in smaller pieces--they have a nice, buttery flavor that bay scallops lack. I didn't have clams or mussels so those were left out also. I froze the leftovers in four separate batches, and on reheating a couple of them, added about a cup of half and half each time. Serve with warm, crusty french bread and salad--super delicious!
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This is a very forgiving and flexible recipe.It was one of the few leftovers I've frozen that...