Cheesy Seafood Bake

Ingredients

• 2 cups whole milk
• 1 medium onion (peeled and quartered)
• 2 bay leaves
• 3 parsley stalks
• 1 pound monkfish fillets (cut in 1 inch cubes)
• 1/2 pound cod fillet (cut in 1 inch cubes)
• 4 ounces shrimp (cooked, peeled and deveined)
• 3 ounces butter
• 3 tablespoons flour
• 1 tablespoon lemon juice
• 6 ounces white cheddar cheese (grated)
• 4 green onions (thinly sliced)
• 4 ounces mushrooms (button or white mushrooms cleaned and sliced)
• salt and pepper ( to season)

Instructions

1. 1

   Pour the milk into a large saucepan and add the onion, bay leaves and parsley stalks. Bring to a boil, then remove from the heat and let the milk stand to infuse with flavor.

2. 2

   When cooled strain the milk through a sieve and discard the onion and herbs.

3. 3

   Pre-heat the oven to 350° F. Grease a 2-quart casserole or a 13 X 9 baking dish with butter.

4. 4

   Melt the butter in a large skillet. Add the flour and stir to blend forming a roux. Cook for 2 to 3 minutes stirring constantly.

5. 5

   Gradually blend in the strained milk, stirring constantly to create a smooth sauce. Bring to simmering point then reduce the heat and cook gently for 1 minute stirring as the sauce thickens.

6. 6

   Season with salt and pepper. Add the lemon juice and two-thirds of the grated cheese. Stir the sauce until the cheese melts and blends completely.

7. 7

   Add the monkfish to the sauce and stir while cooking for 1 minute. Add the cod, green onions, and mushrooms and blend completely covering all of the ingredients in cheese sauce.

8. 8

   Transfer the mixture to the buttered casserole dish. Bake in a 350° F oven.

9. 9

   After 15 minutes add the shrimp evenly to the top of the casserole. Sprinkle with the remaining cheese.

10. 10

    Bake for a further 20 minutes until the top is golden brown.

11. 11

    Serve with a crispy side salad and Irish brown bread.