Seafood & Shellfish Casserole

SKU
seafood-shellfish-casserole
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Black Traditional AGA Double Oven Glove
Black Traditional AGA Double Oven Glove
W2059BLK
£26.00
Bake-O-Glide AGA Splash Shield
Bake-O-Glide AGA Splash Shield
W2008
£21.00
AGA Grid Shelf
AGA Grid Shelf
A1282
£33.00
AGA Know How By Richard Maggs
AGA Know How By Richard Maggs
W1987
£12.99
24cm Stainless Steel Casserole
24cm Stainless Steel Casserole
W3418
£123.00

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This is a great dish to place in the middle of the dining table so everyone can help themselves. Fantastic eaten with hot crusty bread or Foccacia to lap up those delicious juices. With its bold flavours this is great simple dish to cook.

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Description

Ingredients

  • 1 large onion, diced
  • 300ml double cream
  • 200ml white wine
  • A splash of olive oil
  • 4 cloves of garlic
  • A few sprigs of Thyme
  • Salt and pepper
  • 200f mussels – in shells
  • 100g clams – in shells
  • 200g cockles – in shells
  • 6 king prawns (depending on the number of people)
  • 6 langoustines (depending on the number of people)
  • 2 cod fillets, diced
  • 2 salmon fillets, diced
  • 2 tuna steaks, diced
  • Chopped parsley & basil
  • 1 large lemon

Method

Place a large stainless steel casserole onto the Boiling Plate, warm the olive oil, and then place the diced onion, 2 whole cloves of garlic, thyme and half of the lemon (cut into two quarters), into the pan and cook until the onions have softened.

Place the cod, salmon and tuna into the pan and seal for about 2 minutes. Then add the mussels, clams, cockles, king prawns and Langoustines along with the white wine and the juice of the remaining half a lemon.

Place the lid onto the casserole and then place on the grid shelf on the floor of the Roasting Oven, Cook for about 8-10 minutes or until all the shellfish have opened and the prawns and Langoustines have changed colour.

If for some reason a few of the shellfish have not opened, please remove and discard.

Place the casserole onto the Simmering Plate and add the cream and chopped herbs, Simmer for 5-10 minutes.

 

By Lee Jordan

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