Creole seafood casserole
Serve with a timbale of bhoursti rice and green beans.
- 400 g peeled prawn tails
- 16 scallops
- 2 dozen mussels
- 2 thick cod fillets, cleaned and without stops
- 3 glasses of dry white wine
- 300 g fresh cream
- 1 brick of liquid cream
- 30g butter
- 1 onion
- 3 shallots
- bouquet garni (parsley, thyme, bay leaf)
- chopped fresh parsley
- 2 tbsp. cayenne pepper powder
- 1 C. 1/2 tsp colombo powder
Preparation 20 mins
Cooking 40 mins
Clean the mussels, put them in a large pot of water with the bouquet garni and cover.
Slice the onion and shallots, set aside.
Chop your vegetables
Carve an onion
Drain the mussels once opened and shell them, then set them aside.
Filter the cooking juice from the mussels and keep 1/3 of it, reserve it.
Cut the cod fillets into thick cubes.
In a thick-bottomed casserole, put the onion and the shallots to sweat with the butter, over low heat.
Gently add the diced cod, the prawn tails, the scallops and the mussels.
Gently turn over the diced cod and the scallops.
Add the white wine and let reduce for 10 minutes, salt and pepper.
Add 1/3 of the reserved cooking juices and let reduce for another 10 minutes.
Remove the seafood from the broth and arrange them in casserole dishes in equal parts.
Add the fresh cream and liquid cream to the broth, as well as the chilli and Colombo powder. Mix all the flavors well.
Coat the cassolettes with this sauce and sprinkle with chopped fresh parsley.
Put the oven on grill and broil for 5 minutes.
For this Creole Seafood Cassolette recipe, you can count on 20 minutes of preparation. To learn more about the foods in this seafood recipe, head over to our food guide here.