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1
Preheat the oven to 400F
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2
Line a baking sheet with foil and spray with cooking spray.
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3
Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily.
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4
Remove from the oven immediately to prevent overcooking.
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5
When cooled, break the fillets in half, lengthwise, and then break each half into approximately 1inch pieces and set aside.
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6
In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk.
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7
Do not allow the flour to brown.
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8
Add the milk and salt and bring to just below the boiling point, whisking constantly.
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9
Remove from the heat and keep warm (180F).
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10
Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout.
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11
Add the sauteed garlic to the warm bechamel sauce.
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12
Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, and then add it to the warmed sauce.
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13
Add the cooked pasta to the sauce.
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14
Bring saute pan back to medium heat and dry saute clams, shrimp, and crab meat for 2-3 minutes.
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15
Add cod and saute for 1 minute more.
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16
Pan ingredients should be fairly hot.
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17
Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly.
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18
Serve immediately.
