Seafood Ragout - cooking recipe

Ingredients

2 Tbsp. butter
8 oz. sliced mushrooms
1 Tbsp. parsley
1 onion
2 Tbsp. flour
1/2 tsp. salt and pepper
1 1/2 c. milk
8 oz. flounder
8 oz. shrimp (raw)
8 oz. scallops
1 c. sour cream
1 or 2 Tbsp. sherry

Preparation

If scallops are big, cut in half.
Heat butter in a 3-quart pan until melted.
Cook and stir in mushrooms, parsley and onion over low heat for 5 minutes.
Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat and stir in milk.
Heat to boiling and stir one minute; stir in fish, shrimp and scallops.
Cover and cook 3 to 5 minutes.
Stir in sour cream and sherry.
Heat through.
Makes 6 servings.
Serve on rice or pastry shells.