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Seafood Casserole

6 people
00h 10
00h 50
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

  1. In a large pot over medium heat, heat oil, then add the fennel and shallots, and cook for 6 minutes until soft and translucent.
  2. Add the garlic, oregano, and chili flakes, season with salt and pepper, and cook for 1 more minute until fragrant.
  3. Let the mixture boil for 3 to 5 minutes until reduced by half, scraping up the browned bits with a wooden spoon.
  4. 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.
  5. Remove the bay leaves and orange zest, then add the clams to the simmering stock, cover, and cook for 5 minutes.
  6. Add the mussels in an even layer, then the shrimp, and fish. Do not stir.
  7. 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.
  8. Discard any unopened mussels and clams and season with salt and pepper to taste.
  9. 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

  1. In a large pot over medium heat, heat oil, then add the fennel and shallots, and cook for 6 minutes until soft and translucent.
  2. Add the garlic, oregano, and chili flakes, season with salt and pepper, and cook for 1 more minute until fragrant.
  3. Let the mixture boil for 3 to 5 minutes until reduced by half, scraping up the browned bits with a wooden spoon.
  4. 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.
  5. Remove the bay leaves and orange zest, then add the clams to the simmering stock, cover, and cook for 5 minutes.
  6. Add the mussels in an even layer, then the shrimp, and fish. Do not stir.
  7. 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.
  8. Discard any unopened mussels and clams and season with salt and pepper to taste.
  9. 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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