Weekend meals would be so much better with this Seafood Casserole

8 months ago


You can never go wrong with seafood (albeit you’re not allergic to it!) The flavors are so appetizing, from the sweetness of the meat down to the plumpness of the texture. This seafood casserole highlights those qualities with the addition of a some familiar seasonings and vegetables. Make this heart casserole for days when the family is complete or when you’ve got guests coming in.

Makes 6 servings


1 ½ cups Seafood stock (from boiled mussels and shrimp shells)
1 cup Cooking cream
1/2 cup Tomato sauce
1/2 tsp Spanish paprika
100g Shrimps, peeled and deveined
150g White fish fillet, cut into chunks
1 ½ sticks Unsalted butter
2 Tbsps Flour
Salt and ground black pepper, to season
1 cup Fresh mussel meat
1 Onion, chopped
2 stalks Onion leeks, julienned (white and light green parts only)
1 Carrot, julienned
1 1/2 cups Japanese breadcrumbs
1/4 cup Grated Parmesan cheese
2 Tbsps Minced flat-leaf parsley
1 Tbsp Minced garlic
1 tsp Dried tarragon

  1. In a medium sauce pan, combine seafood stock, cooking cream, and tomato sauce then stir. Bring to boil over low heat. Add the shrimps and cook just until shrimps turn orange. Remove shrimps with a slotted spoon and set aside.
  2. To the same stock, add fish fillet chunks and cook just until they turn opaque. Remove with a slotted spoon and set aside.
  3. Continue to cook the creamy stock until reduced by half. In a small bowl, mash ¼ stick of butter together with the flour. Whisk this into the sauce and simmer until thickened. Taste and season with salt and pepper. Turn off heat and set aside.
  4. Melt ½ stick of butter in a medium saucepan. Add onions, leeks and carrots then cook until soft. Turn off heat and set aside.
  5. In another bowl, combine the Japanese bread crumbs, parmesan, parsley, garlic and tarragon. Melt remaining butter and mix into the crumbs until they are moistened.
  6. To assemble: Combine cooked mussels with the shrimp, fish and vegetables. Pour into a baking dish or divide into individual gratin dishes.
  7. Pour creamy sauce over the seafood and vegetable mixture then top with the flavored breadcrumbs. Bake in a preheated oven at 375°F for 15-20 minutes until sauce is bubbling. Serve hot.


We’ll make your mouths water with these seafood dishes:

Mixed Seafood Boil

Catalan Seafood Soup

Grilled Seafood Pasta

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