Mediterranean Seafood Casserole

• 3 medium potatoes
• 2 cloves garlic minced
• 1 large onions chopped
• 1 can tomatoes
• 1 each bay leaves
• 1 teaspoon basil dried
• 1/4 teaspoon thyme dried
• 1 cup mushrooms sliced
• 2 small zucchini
• 6 tablespoons parsley leaves chopped
• 1/2 bunch bay scallops
• 1/2 pound salmon

1. Very thinly slice one Idaho potato.
2. In large skillet filled with 1 inch boiling water, cook sliced potato until crisp tender, about 5 minutes.
3. I)rain and reserve potato.
4. Meanwhile, cut remaining 2 potatoes into 3/4 inch chunks.
5. Wipe dry skillet and in same skillet, combine potato chunks, garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme.
6. Bring to a boil, then reduce heat and simmer, covered 10 minutes.
7. Stir in mushrooms, zucchini, stewed tomatoes and 4 tablespoons chopped parsley.
8. Recover and simmer 6 minutes.
9. Remove and discard bay leaf.
10. Preheat oven to 350F (180C).
11. Spoon mixture into a 3-qt.
12. shallow casserole dish.
13. Stir in fish, then Idaho Potato Cream Sauce.
14. Arrange potatoes near rim of dish.
15. Loosely cover with foil and bake 20 minutes or until scallops are tender and sauce is bubbly.
16. Sprinkle remaining parsley on potato slices.
17. Serve warm with crusty bread.

potatoes, garlic, onions, tomatoes, bay leaves, basil, thyme, mushrooms, zucchini, parsley, bay scallops, salmon

Taken from recipeland.com/recipe/v/mediterranean-seafood-casserole-45265 (may not work)