Seafood Casserole

This recipe is from The Best Of Marjorie Standish, Seafood Down East Recipes. I just guessed on the can sizes for the minced clams and frozen shrimp soup because I had to put in a size for the recipe to be accepted. The can for the minced canned clams is about the size of a 5 ounce can of tuna and the soup is about the size of frozen juice concentrate.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄4 lb margarine, melted
• 1  cup  Ritz cracker, crushed
• 1  cup bay scallop
• 1  lb  haddock or 1  lb  other  fish
• 1 (5 ounce) can minced clams, undrained
• 1 (8 ounce) can  frozen shrimp  soup, thawed
• 1  small onion, finely minced

Directions

1. Par boil the scallops for 3-5 minutes in water, drain and set aside.
2. Par boil the haddock in water about 5 minutes, drain reserving 2/3 cup of cooking liquid. Flake haddock into large pieces and set aside.
3. Mix melted margarine with crushed Ritz Crackers and set aside.
4. Combine cooked scallops, haddock, clams and onion.
5. Using one half of the crumb mixture, combine with the fish. Season lightly with salt and pepper if you wish.
6. Combine thawed soup and haddock juice, mix with fish and taste for seasoning.
7. Put in a 2 quart casserole. Casserole can be put in the refrigerator at this time and baked later.
8. Before baking, cover top with remaining crumb mixture.
9. Bake at 350 degrees for 40 minutes.