Seafood and Veggie Casserole
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 12 fresh, large Scallop (halved)
- 12 large Prawn (peeled)
- 2 cloves garlic cloves (crushed)
- 2 carrots (peeled and diced)
- 4 Baby onions (peeled and halved)
- 1 ¼ cups button Mushrooms (or mixed mushrooms)
- 2 beef-steak Tomatoes (skins removed and quartered)
- 2 Chocolate stick (cut into small pieces)
- 1 sugar Snap pea
- 1.333 cups dry white wine
- 2 Tbsps flat leaf parsley (finely chopped)
- 2 bay leaves
- 2 cups fish stock
- ⅔ cup double cream
- Sea salt
- freshly ground Black pepper
Preparation steps
1.
Pre-heat the oven to 170°C | 325F | gas 3.
2.
In a casserole pan, heat the oil over a moderate heat and add the scallops and prawns and saute with the garlic for 5 minutes until lightly browned. Set aside.
3.
Add the onions, potatoes, celery, carrots, tomatoes, bay leaves and stock, season and bring to the boil then turn down to a simmer with the lid on for one hour.
4.
Carefully remove the vegetables and reserve and bring to the boil to reduce the fish stock by half.
5.
Add the wine and reduce by half again, add the cream, scallops, prawns and mushrooms, sugar snaps and simmer for fifteen minutes, season.
6.
Add the vegetables back in an mix through and serve piping hot sprinkled with chopped parsley.
