Mediterranean Pescatarian Casserole Recipe

About this recipe

A hearty and flavorful pescatarian casserole featuring tender vegetables, fresh herbs, and a creamy seafood medley, perfect for a satisfying dinner.

Ingredients

• 25 g Parsley
• 500 g X 2 Organically Grown Potato Combo
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 125 g Cremini Mushroom
• 250 g Zucchini Green
• 400 g Pastazara Finely Chopped Tomatoes
• 250 ml Coco Mama Coconut Milk
• 13 g Catch Basil Flakes - 100% Freeze Dried Herbs
• 10 g Fresh Thyme
• 50 g Zoff Premium Indian Bay Leaf
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Slice 3 medium potatoes thinly and cook in 1 inch of boiling water until tender, about 5 minutes. Drain and set aside.
2. 2. Cut 1 medium onion and 2 cloves of garlic into small pieces. In a large pot, combine the onion, garlic, 1 diced green bell pepper, 2 cups of chopped tomatoes, 1/4 teaspoon of bay leaf, 1/4 teaspoon of basil, and 1/4 teaspoon of thyme. Bring to a boil, then reduce the heat and simmer covered for 10 minutes.
3. 3. Stir in 1 cup of sliced fresh mushrooms, 2 sliced zucchinis, the reserved tomatoes, and 4 tablespoons of chopped fresh parsley. Cover and simmer for an additional 6 minutes. Remove and discard the bay leaf.
4. 4. Add 1/2 pound of fresh salmon chunks and 1/2 pound of scallops to the pot. Stir gently to combine, cover, and simmer for 8-10 minutes, or until the seafood is fully cooked and tender.
5. 5. Stir in 2 cups of coconut milk and gently mix until everything is well coated and heated through. Adjust seasoning with salt and pepper to taste.
6. 6. Transfer the casserole to a serving dish, garnish with the remaining 2 tablespoons of fresh parsley, and serve warm.