This week's recipe: Mediterranean Seafood Casserole. <em>*Photo supplied</em>
This week's recipe: Mediterranean Seafood Casserole. *Photo supplied

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Week 50: Mediterranean Seafood Casserole

Serves: 4 People

 

Ingredients:

8 tiger prawns

4 langoustines

8 sea scallops

16 mussels

20 clams

8 baby cuttlefish

8oz calamari rings

10oz salmon fillet (cut in 4 pieces)

10oz rockfish fillet (cut in 4 pieces)

1 onion (finely chopped)

2 garlic cloves (finely chopped)

12 basil leaves (cut in fine stripes)

1oz parsley (finely chopped)

1 orange (grated zest)

1 lemon (grated zest)

1oz capers

2 cups tomato sauce

1 glass dry white wine

Chili flakes

 

Directions:

  1. Put a shallow pan on maximum heat, add clams and mussels, add the white wine and cover.
  2. When shells are opened, set a side and strain the liquid.
  3. In another big pan, heat a drizzle of olive oil and sear all the seafood. First the langoustines split in half, then the baby cuttlefish, calamari, rockfish, salmon and scallops. Season and set aside.
  4. Using the same pan, sauté in olive oil onion, garlic, parsley and chili flakes.
  5. Add back the seafood and smoke it off with a drizzle of white wine. Add the tomato sauce, let it reach the boil and pour in the shells with their cooking liquid.
  6. Finish with capers, basil, orange and citrus zest.
  7. Serve in four big bowls dividing all the seafood equally and add to each a couple of slices of toasted baguette, an additional drizzle of extra virgin olive oil and chopped parsley.

Download a printable version of this recipe.

 

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