Seafood Casserole Recipe at MyDish

Seafood Casserole

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Method

  • Heat olive oil in a saucepan and add chilli, garlic, spring onions, pepper, 1 chopped onion and fry on a low heat for ten mins or until vegetables are soft.

  • In a seperate pan heat the milk and some water with the half chopped onion and add salt and pepper. This is for poaching the fish once its boiled.

  • Add the cayenne pepper to the softened vegetables and stir in.

  • Add the tomatoes to the vegetables and stir. Add a good glug of white wine and stir. Let them soften for a good fifteen minutes. Season with plenty salt and pepper.

  • Once pan with milk and water has come to the boil dice the salmon and swordfish and place in pan to poach on a low heat for 10-12 mins or until fish is cooked through.

  • Once fish is cooked remove chunks from the pan with a slotted spoon and set aside.

  • Back to the sauce once tomatoes are softented add enough cream and pasata to make a sauce thick enough to your liking.Add the chopped fresh basil and stir in. Season with salt and pepper to taste and bring back to simmering point. Add raw prawns and stir through until cooked.

  • Add fish to casserole and serve immedietly with crusty bread or rice.

    • Tips

    • If you prefer more tomato to cream then add more passata than cream and visa versa.

      You can't go too wrong with this as long as you dont over load the recipe with more ceram and passata than the amount of spices you have added can handle.

      Make sure it's seasoned well and give the sauce a try before you add the fish as you acn always add more to it if it needs a little something extra.

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    Ingredients

    • 500g raw king prawns
    • 2 boneless salmon fillets (or fish of your choice)
    • 2 Swordfish fillets (or fish of your choice)
    • ½ pint milk (any kind)
    • 5 Chopped spring onion
    • 1 pepper (any colour) diced
    • 1 ½ Onions. diced
    • 1 medium red chilli deseeded and finely chopped
    • 4 garlic cloves. finely chopped
    • ½ teaspoon cayenne pepper
    •  salt and pepper
    • 300ml Double cream
    •  olive oil
    • 500g chopped cherry tomatoes
    • 75ml White wine
    • handful Chopped fresh basil leaves

    By Views 988  Added Tue Jun 29 2010


    I've only made this twice and to be honest i made it up. It went down very well though and I'll be making it many times in the future. Try your own prefered fish, anything goes!

     

    After trying many bland shop bought seafood casseroles i decided to make my own. You can use any fish / shellfish you like in this recipe and leave out or add your own ingredients. My partner loved this when I made it the first time and I've already Read More