Recipe: Wine-Sauced Seafood (Cambell's Soup recipe, 1980's)

Hi Liz, I went through my collection of Campbell's cookbooks and this is the closest recipe I found with the sauce fitting your description. I hope someone will share the exact recipe, but in the meantime maybe you can experiment with the sauce in this one and use it to cook the fillets instead of making the casseroles. Happy Cooking! Betsy

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WINE-SAUCED SEAFOOD

1/4 cup butter or margarine
1 cup soft bread crumbs
1 cup sliced fresh mushrooms
Vegetable (choices below)
Seasoning (choices below)
Seafood (choices below)
2 cups Rice/Pasta (choices below)
FOR THE SAUCE:
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/4 cup dry white wine
1 tablespoon chopped pimento (optional)

WITH FRESH FISH FILLETS:
Vegetable: 1 green bell pepper, chopped
Seasoning: 1/2 teaspoon paprika
Seafood: 1 pound firm fish fillets, cut into 1-inch pieces
Rice/Pasta: cooked rice

WITH SCALLOPS:
Vegetable: 1 cup sliced celery
Seasoning: 1/2 teaspoon thyme leaves, crushed
Seafood: 1 pound bay scallops, cooked
Rice/Pasta: cooked small shell macaroni

WITH CRABMEAT:
Vegetable: 1 cup cut asparagus, cooked
Seasoning: 1/2 teaspoon dill weed, crushed
Seafood: 1/2 pound cooked crab meat, picked over
Rice/Pasta: cooked fine egg noodles

WITH CANNED SALMON:
Vegetable: 4 cups chopped fresh spinach
Seasoning: 1/8 teaspoon ground nutmeg
Seafood: 1 (15 ounce) can salmon, drained and broken into chunks
Rice/Pasta: cooked wild rice

Preheat oven to 400 degrees F.

In 10-inch skillet over medium heat, melt butter.

In small bowl, toss 1 tablespoon of the melted butter with bread crumbs; set aside.

In remaining butter, cook mushrooms, Vegetable Choice and Seasoning Choice until mushrooms and vegetable are tender, stirring often; set aside.

Add Seafood Choice; cook 2 minutes more, stirring often. Remove from heat; set aside.

Divide Rice/Pasta Choice into four (12-ounce) casseroles. Divide seafood mixture into casseroles; set aside.

TO MAKE THE SAUCE:
In same skillet, stir together (undiluted) soup, milk and wine until smooth. Over medium heat, heat to boiling, stirring constantly. Stir in pimento.

TO BAKE:
Pour the sauce over seafood mixture. Sprinkle with buttered bread crumbs.

Bake 20 minutes or until lightly browned.

Makes 4 servings
Source: Campbell's More Creative Cooking with Soup - Volume 2, Favorite Recipes Magazine No. 13; 1986, Campbell's Soup Company