My Good Friday and Black Saturday has been very busy. Â Penitensya talaga.Â Deadline overload but then again, rice overload. Â I did my marketing and grocery thingy last Thursday and planned for what to cook for the long weekend. Â My break and de-stressing is cooking, as always, and my Godâ€¦ I ate like a hungry construction worker. Â Sampol na langâ€¦ the night before yesterday, I prayed for the neighbors to go out of town so that I can cook the smelly tuyo. Â How can one eat so little with this much-loved Filipino comfort food?
Anyway, below isnâ€™t one of the dishes I cooked for the last 2 days. Â This was dinner a week or so ago but apt for those who love seafood during the Holy Week. Â The recipe is adapted from MKRâ€™s former beauty queens Lisa and Candice. Â They maybe eliminated early (and theyâ€™re NOT my favorite) but this entrÃ©e is delightfully delicious not to mention easy to do. Â Seafood casserole of prawns, mussels, fish and melt-in-your mouth scallops garnished with spring onion and crispy bacon bits. Â I made a few changes on their recipe which you can find here.
- Chicken carcasses/bones
- 2 bay leaves
- 1 carrot, chopped
- 1 medium size onion, chopped
- Bottom stalks of spring onion
- 150g terakihi fish fillets, cut into chunks
- 12 prawns, peeled and deveined
- 2 tbsp gourmet cooking wine
- 12 scallops
- 12 mussels, cleaned
- 3-4 stalks of spring onion, cut thinly
- 2-3 bacon rashers, chopped coarsely
- Freshly ground pepper
- Start by making the chicken stock. Place chicken carcasses in a pot with water. Bring to boil and skim. Add bay leaves, carrot, onion, stalks of spring onion, and peppercorns. Bring to boil then simmer for about 3 hours, adding water when necessary. Add a bit of salt hallway through the cooking process. When done, pass stock through a sieve and discard bones and all other bits. Set aside to cool, then refrigerate overnight.
- When ready, scoop out the gelled fat from the broth to discard. Place pot of stock on the stove and bring to boil. Season only with a bit of salt as seafood, especially the mussels, have natural salt already.
- Meanwhile, fry chopped bacon on a pan until browned. Fry until crispy if desired. Set aside.
- Add mussels and fish to simmering stock and cook for 1 minute. Add prawns and cook for another minute. Lastly, add the scallops and cook for a minute. Remove from heat right away.
- Arrange seafood with soup on individual bowls. Grind pepper over each serving and garnish with spring onion and bacon bits.
2 thoughts on “Seafood Casserole”
Lovely shots! Your photos made me wanna grab them right from the monitor! Looks so yummy!
Kriska Marie recently posted Leslie’s Restaurant
what an interesting combo! i never would have thought of adding bacon, but then bacon does make any food taste more delicious! yes, a bacon fan here.
appreciate much your taking the time to share and link over at Food Friday, Iska
maiylah recently posted Food Friday