Servings: Serves 4
To make pilaf: Prepare according to package directions, except substitute chicken broth for 1 cup water. Remove rice from heat; fluff with a fork and stir in parsley. Cover until ready to serve.
To make seafood: In a large skillet, heat oil and butter over medium-high flame. When butter has melted, add mushrooms, celery, shallots and garlic. Stir 4 to 5 minutes, until vegetables are tender. Add bell pepper and cook 2 minutes. Sprinkle vegetables with flour and stir 1 minute. Add broth, half-and-half, sherry, red pepper sauce and salt; bring sauce to a boil. Add cod, then reduce heat and simmer 3 minutes. Turn cod fillets over; add shrimp and scallops. Return sauce to a simmer, cooking scallops and shrimp until scallops are opaque and shrimp turn pink, 3 to 4 minutes. Turn seafood once halfway through. Stir in peas; simmer 1 to 2 minutes, until heated through.
Spoon pilaf into a shallow bowl or deep plate; top with seafood and sauce. Garnish with almonds and parsley.
From the April 2005 issue of O, The Oprah Magazine
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