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Seafood Casserole
Seafood Casserole
Seafood Casserole
6 Serves
10Mins Prep
50Mins Cook
Ingredients
- 60 ml olive oil
- 1 fennel, chopped
- 2 shallots, finely chopped
- 2 garlic cloves, thinly sliced
- 1 Tsp Bayara garlic powder
- 1 Tsp Bayara Cajun spices
- 1 Tsp Bayara dried oregano
- ½ Tsp Bayara chili flakes
- Bayara pink salt
- Bayara freshly ground black pepper
- 2 (400g) cans of chopped tomatoes
- 250 ml broth
- 480 ml water
- 2 Bayara bay leaves
- 1 (5 cm thick) orange zest strip (optional)
- 1 dozen littleneck clams, rinsed thoroughly
- 1 dozen mussels, rinsed thoroughly
- 450g shrimp, peeled and deveined
- 450g fish, skin removed and cut into 2.5 cm pieces
- Freshly chopped parsley
- Baguette bread
- Lemon wedges
Method
Method
- In a large pot over medium heat, heat oil, then add the fennel and shallots, and cook for 6 minutes until soft and translucent.
- Add the garlic, oregano, and chili flakes, season with salt and pepper, and cook for 1 more minute until fragrant.
- Let the mixture boil for 3 to 5 minutes until reduced by half, scraping up the browned bits with a wooden spoon.
- Add tomatoes, broth, water, bay leaves, and orange zest (if using), stir to combine, then bring to a low simmer, and cook for 20 minutes, while stirring occasionally.
- Remove the bay leaves and orange zest, then add the clams to the simmering stock, cover, and cook for 5 minutes.
- Add the mussels in an even layer, then the shrimp, and fish. Do not stir.
- Cover again and cook for 5 more minutes, or until all clams and mussels are opened and prawns and fish are cooked through and opaque.
- Discard any unopened mussels and clams and season with salt and pepper to taste.
- In serving bowls, ladle the soup, top with fennel fronds and chopped parsley, add baguette slices and lemon wedges on the side, and serve.
Method
Method
- In a large pot over medium heat, heat oil, then add the fennel and shallots, and cook for 6 minutes until soft and translucent.
- Add the garlic, oregano, and chili flakes, season with salt and pepper, and cook for 1 more minute until fragrant.
- Let the mixture boil for 3 to 5 minutes until reduced by half, scraping up the browned bits with a wooden spoon.
- Add tomatoes, broth, water, bay leaves, and orange zest (if using), stir to combine, then bring to a low simmer, and cook for 20 minutes, while stirring occasionally.
- Remove the bay leaves and orange zest, then add the clams to the simmering stock, cover, and cook for 5 minutes.
- Add the mussels in an even layer, then the shrimp, and fish. Do not stir.
- Cover again and cook for 5 more minutes, or until all clams and mussels are opened and prawns and fish are cooked through and opaque.
- Discard any unopened mussels and clams and season with salt and pepper to taste.
- In serving bowls, ladle the soup, top with fennel fronds and chopped parsley, add baguette slices and lemon wedges on the side, and serve.
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