Fish and Seafood Casserole
Casserole
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This fish and seafood casserole is a star dish in my house, especially at parties. The combination of monkfish, king prawns, prawns, clams and mussels in a rich and tasty sauce is simply irresistible. Preparing it in the Thermomix® greatly facilitates the process, allowing us to enjoy a traditional dish with a modern twist. The homemade fish stock gives it a deep and authentic flavour. Go ahead and prepare it and surprise your guests with this seafood delicacy! It is perfect for a special dinner or a celebration.
Ingredients (18 ingredients)
-
1 piece Medium fresh monkfish
-
8 piece King prawns
-
12 piece Prawns
-
300 g Fine clam
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300 g Mussels
-
12 piece Squid in rings
-
1 piece Large chopped spring onion
-
2 dientes Chopped garlic cloves
-
1 piece Chopped ñora pepper
-
2 piece Natural canned tomatoes
-
1 piece Bay leaf
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240 ml White wine
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100 ml Brandy
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Raw peeled almonds
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Fresh washed parsley
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Extra virgin olive oil
-
Ground black pepper
-
Salt
Preparation (10 steps)
Preparation of the fish stock
Ask the fishmonger to clean the monkfish, cutting the body into slices and reserving the rest for the fish stock. Place the monkfish remains and a little fresh washed parsley in the Thermomix bowl. Add 1 litre of water and program 20 Min./100°C/Stufe 1. Strain the fish stock and reserve.
Brown the monkfish
Dry the monkfish slices well with kitchen paper, season with salt and ground black pepper. Heat a little extra virgin olive oil in a frying pan and brown the fish on both sides, leaving it raw inside. Remove and reserve.
Cooking clams and mussels
Wash the clams and mussels well. In the Thermomix bowl, add the mussels, clams, 120 ml of white wine, fresh washed parsley and 100 ml of water. Program 8 Min./100°C/Stufe 1. Strain and reserve the broth. Remove the mussels and clams.
Brown king prawns and prawns
In the same pan where the monkfish was browned, add a little more extra virgin olive oil. Briefly brown the king prawns and prawns, seasoning them with salt and ground black pepper. Remove and reserve.
Prepare the sauté
Chop the large spring onion and garlic cloves. Add the chopped spring onion to the Thermomix bowl and program 3 Seg./Stufe 5. Add extra virgin olive oil and program 5 Min./120°C/Stufe 1. Add the chopped garlic cloves and the chopped ñora pepper and program 2 Min./120°C/Stufe 1.
Add the tomato
Add the natural canned tomatoes to the Thermomix bowl and a pinch of salt. Program 10 Min./100°C/Stufe 1.
Cook the squid
Add the squid rings to the Thermomix bowl, stir and add the rest of the white wine (120 ml) and a glass of fish stock. Program 15 Min./100°C/Stufe 1.
Incorporate the fish
Return the monkfish to the Thermomix bowl, add more fish stock if necessary and program 5 Min./100°C/Stufe 1.
Add the seafood
Add the rest of the seafood (king prawns, prawns, clams and mussels) to the Thermomix bowl and some more broth if necessary. Program 3 Min./100°C/Stufe 1.
Prepare the mash
In a mortar, prepare a mash with the raw peeled almonds, the remaining garlic clove and a good handful of fresh washed parsley. Incorporate the mash into the Thermomix bowl and program 2 Min./100°C/Stufe 1. Finish cooking until the broth reduces to our liking.
Finished cooking? Great! 🎉
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Created by
Ana Garcia
4
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Molluscs
- Fish
- Nuts
- Sulphur dioxide and sulphites
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