Update output_topic_details.txt

output_topic_details.txt

@@ -406,4 +406,41 @@ Instructions
 3. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in ¼ teaspoon each salt and pepper. Taste and adjust seasoning.
 4. Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and ¼ teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
 5. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
-6. Serve cioppino immediately in large soup bowls with gremolata toasts alongside.
+6. Serve cioppino immediately in large soup bowls with gremolata toasts alongside.
+
+Topic: Baked Seafood au Gratin
+Description:
+Prep Time:
+25 mins
+Cook Time:
+1 hr
+Total Time:
+1 hr 25 mins
+Author Katy B. Minchew
+Servings:
+8
+Ingredients
+1 cup butter, divided
+1 onion, chopped
+1 green bell pepper, chopped
+1 cup all-purpose flour, divided
+1 pound fresh crabmeat
+4 cups water
+1 pound fresh shrimp, peeled and deveined
+½ pound small scallops
+½ pound flounder fillets
+3 cups milk
+1 cup shredded sharp Cheddar cheese
+1 tablespoon distilled white vinegar
+1 teaspoon Worcestershire sauce 
+½ teaspoon salt
+1 pinch ground black pepper
+1 dash hot pepper sauce
+½ cup grated Parmesan cheese
+Instructions
+1. Melt 1/2 cup butter in a heavy skillet. Add onion and bell pepper; sauté until tender. Mix in 1/2 cup flour and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from the heat, and set aside.
+2. In a large Dutch oven, bring water to a boil. Add shrimp, scallops, and flounder; simmer for 3 minutes. Drain, reserving 1 cup cooking liquid. Set seafood aside.
+3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking dish.
+4. In a heavy saucepan, melt remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour; cook, stirring constantly, for 1 minute. Gradually add milk plus 1 cup reserved cooking liquid. Increase the heat to medium and cook, stirring constantly, until mixture is thickened and bubbly. Mix in Cheddar, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
+5. Press crabmeat mixture into the bottom of the prepared baking dish to form a crust. Spoon seafood mixture over crust and sprinkle with Parmesan.
+6. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.