Name: Seafood Medley Bouillabaisse Bake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 500 g cod fillets (cut into 2-inch pieces); 250 g prawns (large, peeled and deveined); 250 g scallops (large, adductor muscle removed); 1 cup cherry tomatoes (halved); 1 pcs fennel (bulb, thinly sliced); 0.5 tsp saffron threads; 4 pcs crusty bread (thick slices, for serving); 1 pcs onion (medium, chopped); 3 pcs garlic (cloves, minced); 400 g canned crushed tomatoes; 4 cup fish stock; 0.5 cup dry white wine; 2 tbsp olive oil; 0.25 cup parsley (fresh, chopped, for garnish); salt (to taste); black pepper (to taste)

A rustic, golden-brown seafood bake is generously topped with fresh parsley and served in a cast iron skillet, promising a hearty and flavorful meal.

Prep: 25 min • Cook: 35 min. A simplified, oven-baked version of bouillabaisse, where a rich tomato and saffron broth is poured over a medley of seafood and vegetables, then baked until tender and fragrant. This hearty and flavorful dish is ideal for a comforting family meal or easy entertaining, bringing the warm flavors of the Mediterranean to your table with minimal fuss.

Preparation time: 25 min
Cooking time: 35 min
Total time: 1 hr
Servings: 4

Instructions

Preparation

1Preheat oven to 200°C (400°F). Lightly grease a large baking dish.
2In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sliced fennel; cook until softened, about 5-7 minutes.
3Stir in minced garlic and saffron threads; cook for 1 minute until fragrant. Do not burn the garlic.
4Pour in white wine and simmer for 2 minutes to reduce slightly. Add crushed tomatoes and fish stock. Bring to a gentle simmer, then reduce heat and cook for 10 minutes, allowing flavors to meld. Season with salt and pepper to taste.

Baking

1Carefully arrange the cod fillets, prawns, scallops, and halved cherry tomatoes in an even layer in the baking dish.
2Pour the tomato and saffron broth evenly over the seafood and vegetables in the baking dish.
3Bake for 15-20 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood.

Serving

1Remove the bouillabaisse bake from the oven. Garnish generously with fresh chopped parsley.
2Serve hot, with thick slices of crusty bread for dipping into the flavorful broth.

Instructions

Preparation

1Preheat oven to 200°C (400°F). Lightly grease a large baking dish.
2In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sliced fennel; cook until softened, about 5-7 minutes.
3Stir in minced garlic and saffron threads; cook for 1 minute until fragrant. Do not burn the garlic.
4Pour in white wine and simmer for 2 minutes to reduce slightly. Add crushed tomatoes and fish stock. Bring to a gentle simmer, then reduce heat and cook for 10 minutes, allowing flavors to meld. Season with salt and pepper to taste.

Baking

1Carefully arrange the cod fillets, prawns, scallops, and halved cherry tomatoes in an even layer in the baking dish.
2Pour the tomato and saffron broth evenly over the seafood and vegetables in the baking dish.
3Bake for 15-20 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood.

Serving

1Remove the bouillabaisse bake from the oven. Garnish generously with fresh chopped parsley.
2Serve hot, with thick slices of crusty bread for dipping into the flavorful broth.

Nutrition Information

Calories: 451 kcal
Protein: 35 g
Fat: 18 g
Carbs: 39 g

Nutrient	Per serving
Calories	451 kcal
Protein	35 g
Fat	18 g
Carbs	39 g

Tips

For extra flavor, lightly sear the scallops and prawns for 1-2 minutes per side before adding to the
To prevent overcooking, add delicate seafood like prawns and scallops halfway through baking.
Offer a side of rouille or aioli for a more authentic bouillabaisse serving experience.