Seafood casserole

Recipe from: 6/14/1995 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • olive oil for frying
  • fresh herbs
  • 2
    onions, chopped
  • 2
    bay leaves
  • 800
    g
    whole peeled tomatoes, drained and chopped
  • 100
    ml
    dry white wine
  • 1
    Litres
    fish stock
  • 15
    ml
    tomato paste
  • garlic to taste
  • 25
    ml
    tot triple sec
  • 25
    ml
    brandy
  • 1
    lemon, finely grated peel
  • 1
    orange, finely grated peel
  • 12
    mussels, cooked, on half shell
  • 12
    prawns, cleaned
  • 500
    g
    line fish, cut into strips
  • 400
    g
    calamari rings
  • 4
    basil leaves
 

Method

 
Heat oil in a large pan, and when hot but not smoking, add herbs, onions and basil leaves. Sauté until onions are tender. Add tomatoes, wine and stock and stir in tomato paste. Simmer for 30 to 45 minutes or until thick. Add garlic, liqueur, brandy and peel. Check seasoning. Increase heat and add mussels, prawns and line fish. Cook for 10 to 12 minutes, add calamari and cook for 2 to 3 minutes. Serve immediately topped with a sprig of basil.
 

Read more on: fish/seafood
 

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