Seafood hotdish

The leeks and celery in this hotdish add flavor and fiber - a tasty way to help you to feel fuller for longer and prevent constipation.

Ingredients

nonstick cooking spray
4 teaspoons canola oil, divided
2 1/4 cups chopped leeks
2 cups diced celery
2 pounds white potatoes, diced
2 cups clam juice
2 teaspoons low-sodium seafood seasoning, divided
1/2 teaspoon freshly ground black pepper
1/2 cup coconut milk
1/2 cup skim milk
1/4 cup all-purpose flour
1 tablespoon spicy brown mustard
12 ounces deveined shrimp (thawed, if frozen)
12 ounces cod, cubed
6 ounces lump crabmeat
1 1/2 cups shredded Jarlsberg part-skim cheese, divided
2 tablespoons chopped fresh dill, divided
1/2 cup whole-grain bread crumbs

Directions

1. Preheat oven to 400 F. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.
2. In a large Dutch oven, heat 1 tablespoon canola oil over medium heat. Add leeks and celery. Cook 2 to 3 minutes. Stir in potatoes, clam juice, 1 1/2 teaspoons seafood seasoning and pepper. Cover and bring to a simmer over high heat. Reduce heat to medium-low and continue to simmer for 7 to 10 minutes, until potatoes are tender.
3. In a small bowl, whisk together the coconut milk, skim milk, flour and mustard. Add to Dutch oven and turn heat up to medium-high. Add shrimp and cod and allow to simmer for 3 to 4 minutes. Remove pan from heat and stir in crabmeat, 1 cup cheese and 1 tablespoon dill. Stir.
4. Pour mixture into prepared baking dish. In a small bowl, mix together breadcrumbs, and remaining oil, seafood seasoning, cheese and dill. Sprinkle mixture over hotdish.
5. Place baking pan on a baking sheet. Place on middle rack in the oven and bake for 20 to 30 minutes. Serve warm.

Makes 8 servings

Recipe contains: wheat, milk, fish

Carb choices per serving: 2