Gourmet Shellfish Casserole
7,2 / 10
4 h. 30 min.
- ½ cup olive oil
- 4 cloves garlic cloves (minced)
- 2 Broccoli
- 4 peeled crayfish
- 4 ½ cups shrimp
- 1 cup fish stock
- 2 Tbsps Cognac
- ¼ cup double cream
How healthy are the main ingredients?olive oilgarlic cloveBroccolisalt
Suggested variation 1; add 55 g / 2 oz / 1/3 cup chopped cashews to the slow cooker at the same time as the double cream. Garnish with chopped tarragon. Suggested variation 2; the crayfish and shrimp can be replaced with King prawns. Substitute the weight of the shrimp and crayfish for King prawns. The broccoli can be substitutes for 2 small heads of cauliflower.
Remove the florets from the broccoli and finely dice the stems. Chop the florets into small pieces, reserving 4 large ones for the garnish.
Heat the olive oil in a large saucepan set over a moderate heat. Season the crayfish and saute for 1-2 minutes, tossing and stirring occasionally. Remove from the pan and transfer to a slow cooker.
Deglaze the pan with the Cognac and pour into the slow cooker. Add the fish stock, broccoli pieces and shrimp.
Cook on a low setting for 4 hours.
Pour in the cream after 4 hours and stir well. Adjust the seasoning to taste.
Spoon into serving bowls and position the crayfish with the large pieces of broccoli in the centre of the dishes. Serve immediately.