Mediterranean Seafood Casserole

• 3 medium potatoes, scrubbed
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 green or yellow bell pepper, cut into strips
• 1 can stewed tomatoes, drained but save liquid
• 1/4 tsp. thyme
• 1/4 tsp. basil
• 1/4 tsp. bay leaf
• 2 small zucchini
• 1 c. fresh mushrooms, thickly sliced
• 1/2 lb. scallops
• 1/2 lb. salmon
• 2 c. potato cream sauce
• 6 Tbsp. fresh parsley, chopped

1. Slice potatoes thinly and cook in 1 inch boiling water until tender, about 5 minutes.
2. Drain and reserve.
3. Cut some in chunks and add garlic, onion, bell pepper, stewed tomato liquid, bay leaf, basil and thyme.
4. Bring to a boil, reduce and simmer covered for 10 minutes.
5. Stir in mushrooms, zucchini, stewed tomatoes and 4 tablespoons of the parsley.
6. Recover and simmer 6 minutes. Remove and discard bay leaf.

potatoes, garlic, onion, green, tomatoes, thyme, basil, bay leaf, zucchini, fresh mushrooms, scallops, salmon, cream sauce, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70156 (may not work)