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Seafood Casserole recipe needed for next week

t
T42 Nov 28, 2008 10:09 AM

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!

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  1. n
    nemo RE: T42 Nov 28, 2008 12:22 PM

    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.

    1. c
      chowlj RE: T42 Nov 28, 2008 01:03 PM

      One of my all-time favorites is Ina Garten's Seafood Gratin - http://www.foodnetwork.com/recipes/in...

      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!

      1. k
        KiltedCook RE: T42 Nov 30, 2008 08:57 AM

        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.

        2 Replies
        1. re: KiltedCook
          t
          T42 RE: KiltedCook Dec 3, 2008 11:08 AM

          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!

          1. re: T42
            k
            KiltedCook RE: T42 Dec 4, 2008 07:53 AM

            That was my next suggestion - a Fisherman's Pie topped with mashed potatoes or turnips!

        2. o
          outdoor griller RE: T42 Dec 3, 2008 05:10 PM

          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.

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