- Serves: 4-6
- Cook Time: 30 minutes
- Prep Time:
- Effort: easy
For the seafood casserole
- 1 stick celery, diced
- 1 shallot, diced
- 1 carrot, diced
- 1/2 bulb fennel, diced
- 1 garlic clove
- 2 pinches saffron
- 150 ml white wine
- 3/4 chicken stock cubes
- 550 ml cream
- 14 small, white button mushrooms
- 2 potatoes, diced
- 400 g mussels
- 4 darnes (or steaks) sea bass
- 4 large diver scallops
- 8 king prawns
- 2 tomatoes, de-seeded, skinned and diced
- 2 tbsp chives, chopped
For the seaweed garlic bread
- 1 baguette
- 250 g butter
- 3 garlic cloves, minced
- 2 handfuls seaweed, 1 of sea lettuce and 1 of dulse, both available online
For the red pepper rouille
- 2 red peppers, roughly diced
- 1 garlic clove, roughly chopped
- 1 pinch saffron
- 1/2 potato, peeled and diced
- 150 ml fish stock, made up from a cube
- 3 egg yolks
- extra virgin olive oil
1. For the seafood casserole sauce: heat olive oil in large pan and lightly fry the celery, shallot, carrot, fennel & garlic until softened but not coloured.
2. Add in the saffron and mix well.
3. Add the white wine and reduce until the alcohol has cooked off.
4. Add 150ml of water and ¾ of a chicken stock cube. Simmer for 1 minute and then add the double cream, mushrooms and raw diced potatoes.
5. Simmer until the potato is cooked (about 15-20 minutes).
6. When the potatoes are cooked, add mussels to sauce.
7. Place the sea bass in the sauce and bring to a simmer.
8. Pan fry and then add the scallops and king prawns. When the fish is almost cooked add the diced tomatoes and chopped chives to finish the sauce.
9. Carefully transfer the cooked mussels and sea bass to a shallow serving dish. Top with the sauce, cooked prawns and scallops.
10. For the seaweed garlic bread: preheat oven to 180C/160C fan/gas 5. Take a baguette and slice it almost right through but leave each slice connected to the next.
11. Soften a pack of butter and mix in the chopped garlic and seaweed. Season with salt.
12. Spread the seaweed and butter mixture between each slice. Wrap in foil and bake for 15-20 minutes.
13. For the Red pepper rouille: add olive oil to a pan and cook the peppers, garlic and saffron.
14. Add the potatoes, barely cover with fish stock and simmer until the potatoes are cooked and most of the stock is absorbed.
15. Place the mixture in food processor and pulse until the ingredients are blended.
16. Blend in the egg yolks. Once they have combined, with the food processor still running, slowly drizzle in the extra virgin olive oil to form a sauce (like when making mayonnaise).
17. Set the sauce aside and allow to cool (as it cools it will continue to thicken).
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