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Seafood Medley Bouillabaisse Bake - Image 1

Seafood Medley Bouillabaisse Bake

French cuisineMediterranean cuisineMediterranean
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Seafood Medley Bouillabaisse Bake

  1. Other Dog Food >
  2. Shrimp & Prawn Dishes

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 18oz cod fillets(cut into 2-inch pieces)
  • 9oz prawns(large, peeled and deveined)
  • 9oz scallops(large, adductor muscle removed)
  • 1 cup cherry tomatoes(halved)
  • 1 pc fennel(bulb, thinly sliced)
  • 1/2 tsp saffron threads
  • 4 pcs crusty bread(thick slices, for serving)
  • 1 pc onion(medium, chopped)
  • 3 pcs garlic(cloves, minced)
  • 14oz canned crushed tomatoes
  • 4 cup fish stock
  • 1/2 cup dry white wine
  • 2 tbsp olive oil
  • 1/4 cup parsley(fresh, chopped, for garnish)
  • salt(to taste)
  • black pepper(to taste)

Instructions

Preparation

  1. Preheat oven to 200°C (400°F). Lightly grease a large baking dish.
  2. In 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.
  3. Stir in minced garlic and saffron threads; cook for 1 minute until fragrant. Do not burn the garlic.
  4. Pour 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

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

Serving

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

Nutrition

Servings
4
Serving size (imperial)
10.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal145.3 kcal1,802 kcal
Protein35.2 g11.4 g140.8 g
Fat18.1 g5.8 g72.4 g
Carbs38.5 g12.4 g154 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.

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