Follow Cookwork on Twitter
Follow Cookwork on Facebook

Seafood Casserole



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


6 medium size calamari (squids)
1.5 kg mussels
18 medium size prawns
300 g monkfish (mahi mahi) fillets
300 g ling fillets
300 g blue eye cod (deep sea bream) fillets
2 medium size Spanish onions
4 garlic cloves, crushed
7 tbsp. Spanish tomato sauce
250 ml white wine
200 ml water or fish stock
100 ml Extra Virgin Spanish olive oil
200 ml Extra Light Spanish olive oil
Plain flour, as needed
Salt, to taste
Pepper, to taste
Cayenne pepper, to taste (or 1 red chilli)
Saffron, as needed
Flat leaf parsley or coriander, as needed
4.0 cups of Spanish Style Tomato Sauce for Seafood Casserole Magnifying_glass


  1. 1
    Clean the fish and seafood. Thoroughly wash the mussels and clams in fresh water to get rid of all the sand. Chop the onions. Crush garlic cloves in a mortar and pestle. Cut the calamari in medium size pieces. Cut the fish into 5x5 cm pieces, season with salt and pepper, flour the pieces and fry in hot Extra Light Spanish olive oil for two minutes on each side. Drain and put aside. Steam the mussels with 100 ml water until open. Separate the mussels from the shells, discard the shells, drain the juices through a colander and reserve. In a separate small pan steam the clams open with 100 ml water. Discard one of the shells of each clam, drain the juices through a colander and reserve.
  2. 2
    In a large casserole fry the onions until they begin to turn brown. Add the calamari and cook for a few minutes. Add prawns, fish, garlic, tomato sauce, white wine and the juice of the molluscs. Salt & pepper to taste and a pinch of cayenne pepper. Cook for ten minutes. Add the mussels, clams and saffron and cook for another five minutes in low heat. Add chopped parsley or coriander and let it rest for 15 minutes before serving.

recipe search tags

cuisines European, Mediterranean, Spanish & Portuguese
Spinner Loading