Recipe

Stus Seafood Casserole Recipe

	Stueg / All my dishes 1 year, 7 months ago This dish has a lovely mediterranean taste about it, we love it served with mash potatoes & fresh mediterranean vegetables, although you could serve this with fresh pasta or rice which also makes this dish very versatile. Prep:10m Cook:20m Servings:2	Stueg
	prawns salmon scallops easy tasty colourful smokey

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Ingredients

1 Salmon Fillet cubed

150g Raw King Prawns

100g Scallops

200ml carton low fat Creme Fraiche

400g tin of Passata or Chopped tomatoes blended down

1 Red Pepper cubed

1 Onion diced

35ml White Wine

30ml Extra Virgin Olive Oil

1 Garlic Clove finely chopped

1 Vegetable Stock Cube

30ml Water

1 tsp White Sugar

2 generous tsp Smoked Paprika

A handful of fresh Basil

A handful of fresh Parsley finely chopped

1 tsp Oregano

1 good pinch of Cayenne Pepper

Salt & Pepper to season

Cornflour to slightly thicken

Directions

1) Preheat oven to gas mark 6, 200c.

2) Put oil into a large frying pan, heat gently and add the onion, garlic and red pepper, sweat them off until soft. Add the white wine and cook through for about 2-3 min or until wine has reduced.

3) Add the passata or blended down chopped tomatoes into the frying pan, stir through then add the creme fraiche remembering to heat through slowly. Then add the smoked paprika, cayenne pepper, sugar, vegetable stock cube,oregano, water and salt & pepper to taste, bring to the boil slowly, thicken very slightly with cornflour, taste for seasoning then turn the pan off.

4) Put the cubed salmon, king prawns and scallops into a casserole dish, sprinkle with chopped parsley and basil leaves then pour the sauce over the top and give it a quick stir. Put a lid on top of the casserole dish and put into the centre of preheated oven for 20 minutes stirring halfway through.

5) Serve on a bed of mash potatoes with mediterranean vegetables.

Enjoy!

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