Creamy Seafood bake with garlic in Italy
Perfectly cooked seafood that simply melts in your mouth, infused with a deep and rich flavor of garlic and softly infused with the taste of herbs. It can be made in advance and is quite simple to prepare. With Easter just around the corner, you can put this creamy seafood bake in the middle of the table and watch it disappear! I love to make it and freeze it for later meals. To soak up every last bit of the sauce, you’ll need a big plate of crusty bread on the side.
Ingredients (13)
- 2 tbsp olive oil
- 60g sliced pancetta, chopped
- 1 brown onion, chopped
- 4 garlic cloves, crushed
- 1 tbsp baby capers
- 1 tbsp tomato paste
- Pinch dried chilli flakes, optional
- 185ml (3/4 cup) Massel Chicken Style Liquid Stock
- 300ml light thickened cooking cream
- 700g skinless, boneless salmon fillets
- 500g peeled green prawns, tails intact
- Basil leaves, to serve
- Crusty bread, to serve
Method
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- Step 1Preheat oven to 180C/160C fan-forced. Heat 1 tbsp oil in a large, non-stick frying pan over medium heat. Cook the pancetta and onion, stirring, for 5 minutes or until lightly browned. Add the garlic and capers. Cook, stirring, for 1 minute. Add the tomato paste and chilli flakes, if using. Cook, stirring, for 30 seconds. Gradually add the stock, then the cream, stirring to combine. Transfer to a 2.5L (10-cup) capacity ovenproof baking dish.
- Step 2Wipe out pan and heat the remaining oil over medium-high heat. Sear the salmon, top-side down, for 2 minutes or until golden. Transfer to a board and gently cut or break up into large chunks.
- Step 3Add salmon and prawns to the dish, nestling into the sauce. Bake for 20 minutes or until seafood is cooked through and sauce is hot and bubbling around the edges. Season with salt and freshly ground black pepper. Sprinkle with basil leaves and serve with crusty bread.
