Spaghetti And Seafood Casserole Recipe
This spaghetti and seafood casserole is prepared with a medley of fish, mussels and shrimp with vegetable stock. Cooked with salmon, sea bass, along with tomatoes, shrimp and mussels, the spaghetti is cooked with the broth and seafood and served with a sprinkling of parsley.
Ingredients
1 tbsp olive oil 15 mL
3/4 lb sea bass or halibut fillets, skin removed, cut in 2-inch/5 cm cubes 375 g
3/4 lb salmon fillets, skin removed, cut in 2-inch/5 cm cubes 375 g
1 onion, finely chopped 1
4 cloves garlic, finely chopped 4
1/4 tsp hot red pepper flakes l mL
1 28-oz/796 mL tin plum tomatoes, with juices, pureed or broken up 1
1 lb spaghetti or linguine, broken in 2-inch/5 cm pieces 500 g
4 cups homemade fish stock (page 57), vegetable stock or water 1L
1/2 lb cleaned shrimp (page 73) 250 g
1/2 lb mussels, cleaned Salt and pepper to taste 250 g
2 tbsp chopped fresh parsley 25 mL
Directions
Heat oil in large, deep non-stick skillet or Dutch oven.
Add sea bass and salmon and brown lightly for a few minutes.
Remove.
Add onion, garlic and hot pepper flakes to skillet.
Cook gently for a few minutes, until softened.
Add tomatoes and bring to boil.
Cook until sauce has thickened and reduced slightly.
Add pasta and stir well.
Add stock and bring to boil.
Bury fish, shrimp and mussels in liquid.
Cover and cook gently for 15 minutes, or until pasta is tender.
Discard any mussels that have not opened.
Season with salt and pepper.
Sprinkle with parsley.
Add sea bass and salmon and brown lightly for a few minutes.
Remove.
Add onion, garlic and hot pepper flakes to skillet.
Cook gently for a few minutes, until softened.
Add tomatoes and bring to boil.
Cook until sauce has thickened and reduced slightly.
Add pasta and stir well.
Add stock and bring to boil.
Bury fish, shrimp and mussels in liquid.
Cover and cook gently for 15 minutes, or until pasta is tender.
Discard any mussels that have not opened.
Season with salt and pepper.
Sprinkle with parsley.
