Admittedly, this delicious seafood fricassee is not the cheapest dish on surprising.recipes. But this seafood casserole is an ideal fit for special occasions. It is so easy to make that you will have no stress at all. And of course you can look for seasonal ingredients or special offers to save your wallet. Further down in the article you will also learn about the cooking method of fricassee.
Delicious seafood fricassee
Ingredients
- 250 gram scallops
- 250 gram squid
- 150 gram cod
- 150 gram large shrimps
- 125 ml white wine dry
- 100 ml cream
- 4 tomatoes
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 tablespoon tomato paste
- pepper
- cayenne pepper
- salt
- fresh basil leaves
Instructions
The preparations
- Cut the scallops in four. Also cut the cod into pieces as well.
- Halve the tomatoes and remove the green stalk. Then cut them into pieces of about 2 cm.
- Crush the garlic cloves and chop them finely.
- Mix the cream, tomato paste and white wine. Season to taste with cayenne pepper, salt and pepper. Also add the crushed garlic.
Making the oven dish
- Preheat the oven at 175°C.
- Grease an oven dish with olive oil.
- Spread the fish (scallops, shrimp, cod, squid) over the dish.
- Sprinkle with the lemn juice. Then add the chopped tomatoes.
- Pour over the cream and white wine mixture.
- Then put it in the oven for about 30 minutes.
- Serve with fresh pasta and garnish with fresh basil leaves. A chilled white wine goes perfectly with this casserole.
Nutrition
How to make a delicious seafood fricassee
You will be surprised how easy it is to make this delicious seafood fricassee. At the same time it is very special. And you can also control your costs by choosing seasonal seafood and special offers.
Preparing the food
The white fish I use for this fricassee is most often cod, without skin. But depending on availability and price you can also use hoki or monkfish. If I want to make a cheap version, then i usually buy pangasius.
Buying the seafood is so to say the most difficult part. From now on it is all very easy. Cut your fish into pieces of approximately 2cm (1inch). Also cut the scallops into 4 pieces. And now we are already with the preparations for the fish.
Normally I cut the tomatoes into pieces of approximately 2 cm (1 inch), as also described in the recipe card. Easy. But you can also make a high end version. This of course is a bit more work. First shock the tomatoes in cooking water, and remove the skin. Then also remove the seeds and cut the flesh into small pieces. However I personally do not like to throw these parts away. And I am a bit lazy to do this additional steps. Another alternative is to use halved cherry tomatoes.
Now let us talk about the liquids. It's no secret that lemon and fish are a good match. That's why we sprinkle the fish with the lemon first. And then mix everything together well. In addition, we mix cream and dry white wine. We season it with tomato puree (also for the color of course) and herbs. Salt, pepper and some cayenne pepper. I like to spice a bit more vigorously. But of course you can do that at your own discretion.
Finishing the fricassee in the oven
Now everything is ready for the oven. This should be preheated at 175°C. Not more, as we are cooking and not baking. After 25 to 30 minutes your casserole will be ready and you can remove it from the oven.
I love to serve this delicious seafood fricassee with fresh pasta. For example tagliatelle. Fresh pasta does not take a long time to boil. So you can just make it a few minutes before you remove the casserole from the oven. For cooking dried pasta you have to calculate a bit more time.
Finally use some basil leaves for the finishing touch. In combination with the colors and the ingredients it now becomes a real Italian dish. Now remember that you have opened a bottle of dry white wine for the sauce. Now you can enjoy the rest of your bottle while eating this delicious seafood casserole.
But what exactly is fricassee?
But what exactly is fricassee? And where does it come from? You are probably more familiar with fricassee in combination with veal or chicken. It is often referred to as the ultimate comfort for unhappy children.
Well, it is like a stew or a casserole. But different. And the difference is the the meat is not seared first. Instead it is boiled first, and then goes into the sauce. As a result, it retains its typical white color. Then this white meat goes into the typical creamy white sauce. As always, over the years many different variations on this classical method pop up. So nowadays many more meats are made using this method. And fish, which even doesn't need to be boiled first.
You might easily understand that originally fricassee is a French cooking method. But it went worldwide long ago already. The term has also become established in the Anglo-Saxon countries. It first appeared in England in the 16th century.
As is usually in such cases, the exact origin is unclear. It is a contraction of "frirer" (to bake) and "casser" (to break into parts). And so we arrive at fri-cassee (divided into pieces and baked).
Do you want to learn more about fricassee? Then I can recommend the following articles on the internet:
- Fricassee (Wikipedia).
- What does fricassee mean? A French cooking method explained. (the spruce eats).
- What is fricassee? (Delighted cooking).
More surprising.fish
Fish is healthy and easy to prepare. They even say it makes you smart! So that is definitely an argument to make it! Here are some more fun ideas for preparing fish:
- Pangasius in tomato-saffron sauce.
- Fish soup for the fall.
- Casserole of fish with green and white asparagus.
- Icelandic fish soup (Fiskasúpa).
- Belgian beer steamed mussels.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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