575817 Fri Nov 28 11:09:36 -0800 2008 6 31 Home Cooking 0 4206811 I am looking for a seafood casserole recipe. A couple of parameters: No mussels, no rice or pasta mixed into the casserole as I will be doing this separately, if I could make part of it ahead this would be great. I do like fennel and Pernod. Any ideas would be greatly appreciated. Thanks all! Fri Nov 28 11:09:36 -0800 2008 155476 T42 1 4207018 Would you consider a cioppino? You could make the broth ahead, and cooking the shellfish and fish doesn't take long after it's reheated. Not really a casserole, but if you don't use a lot of broth it's more stew-like. Serve with bread. Fri Nov 28 13:22:46 -0800 2008 4206811 84890 nemo 1 4207080 One of my all-time favorites is Ina Garten's Seafood Gratin - http://www.foodnetwork.com/recipes/ina-garten/seafood-gratin-recipe/index.html It has tarragon so it's close to your fennel/Pernod request. I did not have saffron when I made this but I don't think it suffered at all from the omission. Enjoy! Fri Nov 28 14:03:46 -0800 2008 4206811 225299 chowlj 1 4209785 It's not really a casserole if you don't have the starch (rice/pasta/potato) mixed in with it. It's a soup or a gratin or stew or something... Cioppino is a good idea. Crawfish (or Shrimp) Macque Choux This is a Cajun/Creole dish that turns 'creamed corn' into an entree. 6 ears of corn (or 1 lb bag of frozen if you have to) 1 pound crawfish tails (or shrimp) peeled 1 small Onion, diced 1 Red bBell Pepper, diced 1 stick celery, chopped 2 cups heavy cream 3-4 tablespoons Cajun/Creole spice blends (Paul Prudhomme, Tony Cacherie etc.) Cut the corn off the cob. Add it and the corn milk to a pot along with the cream and at least 1 tablespoon of seasoning. Bring to a bare simmer. In a separate skillet, saute the Trinity - celery, bell pepper, onion - in a splash of olive oil. When soft, move the veg to the corn pot. In the same skillet, saute the shrimp with at least a tablespoon of the spice blend, until they are just turning pink. Transfer the shrimp to the corn pot. Simmer for 20 minutes to marry the flavors and tighten up the sauce as desired. Sun Nov 30 09:57:29 -0800 2008 4206811 225234 KiltedCook 2 4217894 Thanks all and sorry for the delay in getting back to you for your generous suggestions. I like the Ina Garten one which is quite similar to one I have chosen. It is a cream sauce with shrimp and scallops topped with yukon gold smashed potatoes and gruyere. So almost like a seafood sheppards pie. I will let you know how it goes. I am rounding the party out with grilled lemon, garlic oregano chicken, sweet potato fries and also tabbouli, spinach salad. All my favourites! Wed Dec 03 12:08:02 -0800 2008 4209785 155476 T42 3 4220028 That was my next suggestion - a Fisherman's Pie topped with mashed potatoes or turnips! Thu Dec 04 08:53:55 -0800 2008 4217894 225234 KiltedCook 1 4218902 That sounds great I love seafood I have some recipes too. If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit www.cookingandgrillinoutdoors.com. Wed Dec 03 18:10:03 -0800 2008 4206811 217934 outdoor griller