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

• - Thyme Bunched Herb
• 50G Natoora Fresh Italian Flat Leaf Parsley
• 300G Picard Msc Scallops With Tomato & Rosemary
• 100 G Jumbo Garlic 100g
• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• - Mushroom Closed Cup Box
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 2 X 110G Chalk Stream Trout 2 Portions
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• - Nearly Naked Veg Basil 100g
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Schwartz Bay Leaves
• - Mill & Mortar Finishing Salt Flakes Gift Set

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, 1 can of chopped tomatoes (with liquid), 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 chopped 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 trout 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 creme fraiche 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.