Seafood Casserole

Seafood Casserole

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My Good Friday and Black Saturday has been very busy.  Penitensya talaga.  Deadline overload but then again, rice overload.  I did my marketing and grocery thingy last Thursday and planned for what to cook for the long weekend.  My break and de-stressing is cooking, as always, and my God… I ate like a hungry construction worker.  Sampol na lang… the night before yesterday, I prayed for the neighbors to go out of town so that I can cook the smelly tuyo.  How can one eat so little with this much-loved Filipino comfort food?

Anyway, below isn’t one of the dishes I cooked for the last 2 days.  This was dinner a week or so ago but apt for those who love seafood during the Holy Week.  The recipe is adapted from MKR’s former beauty queens Lisa and Candice.  They maybe eliminated early (and they’re NOT my favorite) but this entrée is delightfully delicious not to mention easy to do.  Seafood casserole of prawns, mussels, fish and melt-in-your mouth scallops garnished with spring onion and crispy bacon bits.  I made a few changes on their recipe which you can find here.

Seafood CasseroleSeafood Casserole

Seafood Casserole
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Chicken carcasses/bones
  • 2 bay leaves
  • 1 carrot, chopped
  • 1 medium size onion, chopped
  • Bottom stalks of spring onion
  • Salt
  • Peppercorns
  • 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
Instructions
  1. 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.
  2. 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.
  3. Meanwhile, fry chopped bacon on a pan until browned. Fry until crispy if desired. Set aside.
  4. 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.
  5. Arrange seafood with soup on individual bowls. Grind pepper over each serving and garnish with spring onion and bacon bits.
Notes
Chicken stock cooked for 3 hours and 15 minutes. Cooking seafood with the prepared stock - 15 minutes.

 

Seafood CasseroleSeafood Casserole


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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

2 thoughts on “Seafood Casserole

  1. 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. :P

    appreciate much your taking the time to share and link over at Food Friday, Iska
    maiylah recently posted Food Friday

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