Seafood Casserole With Curry Vermouth Sauce

1/4 lb butter
1/4 cup dry vermouth
1 white onion, julienne
1 cups white wine
1.5 stalks celery, julienne
1 L chicken stock
1 tsp salt
1 L cream
black pepper
juice of 1-2 lemons
1.5 TB annapana curry powder*
1/2 bunch tarragon, chopped fine
20 10/20 scallops
1/2 T minced garlic
30 21/25’s shrimp
1 c flour
1 lb package Pollack, thawed and flaked

Melt butter in saucepan and sweat onions and celery with salt, until soft, but with no colour. Add curry powders and garlic and continue to cook a further 3 minutes until spices are fully cooked out. Add flour and stir until flour is cooked out – 5-7minutes over medium heat. Remove from heat.
Gradually add vermouth, white wine and chicken stock. Stir well in between each addition to ensure a smooth sauce. Return to the heat and cook over a medium heat until sauce comes just to the boil. Add cream and simmer sauce for approximately 15 minutes. Sauce should thicken. Add lemon juice and Tarragon. Add seafood and poach until just cooked. Serve immediately.

*anapana curry powder is made by Voila Masala. Visit their website for purchase information.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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