Name: Seafood Moussaka with White Fish and Shrimp
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 2 pcs eggplant (Slice into 1 cm rounds, salt and rest 20 minutes, then pat dry); 500 g white fish fillets (Firm white fish like cod or haddock, skinless and cut into 2 cm pieces); 300 g shrimp (Medium, peeled and deveined); 1 pcs onion (Large, finely chopped); 3 pcs garlic (Cloves, minced); 3 tbsp olive oil (Use extra-virgin for finishing and regular for frying); 1 tsp salt (Adjust to taste); 0.5 tsp black pepper (Freshly ground); 1 tsp dried oregano (Or 1 tbsp fresh chopped oregano); 2 tbsp fresh parsley (Chopped, for mixing into sauce and garnish); 400 ml tomato sauce (Crushed tomatoes or passata); 1 tbsp tomato paste (Concentrated for depth of flavor); 60 ml white wine (Optional, for deglazing); 100 ml fish stock (Or water); 50 g butter (Unsalted); 50 g all-purpose flour (For roux); 600 ml milk (Warm to avoid lumps); 1 pcs egg yolk (Whisked and stirred into finished béchamel off the heat); 60 g grated kefalotyri or parmesan (For flavor and golden topping); 1 tsp lemon zest (Optional, brightens seafood); 1 tbsp extra parsley (Chopped, for garnish)

Moussaka

Prep: 25 min • Cook: 60 min. Eggplant layers cradle tender white fish and shrimp in a light herbed tomato ragu, finished with a creamy béchamel for a coastal Greek twist. This version keeps the classic moussaka structure but swaps the usual lamb for flaky white fish and plump shrimp, seasoned with oregano, garlic and parsley for bright Mediterranean flavor.

Preparation time: 25 min
Cooking time: 1 hr
Total time: 1 hr 25 min
Servings: 6
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

2 pcs eggplant(Slice into 1 cm rounds, salt and rest 20 minutes, then pat dry)
18oz white fish fillets(Firm white fish like cod or haddock, skinless and cut into 2 cm pieces)
11oz shrimp(Medium, peeled and deveined)
1 pc onion(Large, finely chopped)
3 pcs garlic(Cloves, minced)
3 tbsp olive oil(Use extra-virgin for finishing and regular for frying)
1 tsp salt(Adjust to taste)
1/2 tsp black pepper(Freshly ground)
1 tsp dried oregano(Or 1 tbsp fresh chopped oregano)
2 tbsp fresh parsley(Chopped, for mixing into sauce and garnish)

Tomato sauce

13 1/2 fl oz tomato sauce(Crushed tomatoes or passata)
1 tbsp tomato paste(Concentrated for depth of flavor)
2 fl oz white wine(Optional, for deglazing)
3 3/8 fl oz fish stock(Or water)

Béchamel

2oz butter(Unsalted)
2oz all-purpose flour(For roux)
20 2/7 fl oz milk(Warm to avoid lumps)
1 pc egg yolk(Whisked and stirred into finished béchamel off the heat)
2oz grated kefalotyri or parmesan(For flavor and golden topping)

Finishing

1 tsp lemon zest(Optional, brightens seafood)
1 tbsp extra parsley(Chopped, for garnish)

Instructions

Prep

Salt sliced eggplant and place in a colander for 20 minutes, then rinse and pat dry with paper towels.
Cut fish into bite-sized pieces and pat dry; peel and devein shrimp if not already prepared.
Preheat oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 inch) baking dish.

Cook fish and sauce

Heat 1 tbsp olive oil in a wide skillet over medium heat and sauté onion until translucent, about 5 minutes.
Add garlic and cook 1 minute, then stir in tomato paste and cook another minute to deepen flavor.
Deglaze with white wine if using, then add tomato sauce, fish stock, oregano, half the parsley, salt and pepper.
Simmer sauce gently 8–10 minutes, then add fish and shrimp and poach until just cooked through, 4–6 minutes. Remove from heat.

Béchamel

Melt butter in a saucepan over medium heat, whisk in flour and cook roux 1–2 minutes without browning.
Gradually whisk in warm milk until smooth, then simmer until thick enough to coat the back of a spoon, about 6–8 minutes.
Off the heat, whisk in egg yolk and half the grated cheese, then season with salt and pepper.

Assembly and bake

Pan-fry eggplant slices in remaining olive oil until golden and slightly tender, working in batches; drain on paper towels.
Layer half the eggplant in the prepared dish, spread the seafood tomato ragu evenly, then top with remaining eggplant slices.
Pour béchamel over the top, smooth, sprinkle remaining grated cheese and lemon zest if using.
Bake at 180°C (350°F) for 30–35 minutes until golden and bubbling. Let rest 10–15 minutes before slicing and serving.

Nutrition

Servings: 6
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	450 kcal	128.6 kcal	2,700 kcal
Protein	28 g	8 g	168 g
Fat	22 g	6.3 g	132 g
Carbs	35 g	10 g	210 g

Tips

Salt the eggplant and let it sit to remove bitterness and excess moisture before frying.
Do not overcook seafood in the sauce; add fish and shrimp last and poach gently until just done.
Allow the moussaka to rest before serving to help slices hold together and flavors meld.

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Ingredients

2 pcs eggplant(Slice into 1 cm rounds, salt and rest 20 minutes, then pat dry)
18oz white fish fillets(Firm white fish like cod or haddock, skinless and cut into 2 cm pieces)
11oz shrimp(Medium, peeled and deveined)
1 pc onion(Large, finely chopped)
3 pcs garlic(Cloves, minced)
3 tbsp olive oil(Use extra-virgin for finishing and regular for frying)
1 tsp salt(Adjust to taste)
1/2 tsp black pepper(Freshly ground)
1 tsp dried oregano(Or 1 tbsp fresh chopped oregano)
2 tbsp fresh parsley(Chopped, for mixing into sauce and garnish)

Tomato sauce

13 1/2 fl oz tomato sauce(Crushed tomatoes or passata)
1 tbsp tomato paste(Concentrated for depth of flavor)
2 fl oz white wine(Optional, for deglazing)
3 3/8 fl oz fish stock(Or water)

Béchamel

2oz butter(Unsalted)
2oz all-purpose flour(For roux)
20 2/7 fl oz milk(Warm to avoid lumps)
1 pc egg yolk(Whisked and stirred into finished béchamel off the heat)
2oz grated kefalotyri or parmesan(For flavor and golden topping)

Finishing

1 tsp lemon zest(Optional, brightens seafood)
1 tbsp extra parsley(Chopped, for garnish)

Instructions

Prep

Salt sliced eggplant and place in a colander for 20 minutes, then rinse and pat dry with paper towels.
Cut fish into bite-sized pieces and pat dry; peel and devein shrimp if not already prepared.
Preheat oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 inch) baking dish.

Cook fish and sauce

Heat 1 tbsp olive oil in a wide skillet over medium heat and sauté onion until translucent, about 5 minutes.
Add garlic and cook 1 minute, then stir in tomato paste and cook another minute to deepen flavor.
Deglaze with white wine if using, then add tomato sauce, fish stock, oregano, half the parsley, salt and pepper.
Simmer sauce gently 8–10 minutes, then add fish and shrimp and poach until just cooked through, 4–6 minutes. Remove from heat.

Béchamel

Melt butter in a saucepan over medium heat, whisk in flour and cook roux 1–2 minutes without browning.
Gradually whisk in warm milk until smooth, then simmer until thick enough to coat the back of a spoon, about 6–8 minutes.
Off the heat, whisk in egg yolk and half the grated cheese, then season with salt and pepper.

Assembly and bake

Pan-fry eggplant slices in remaining olive oil until golden and slightly tender, working in batches; drain on paper towels.
Layer half the eggplant in the prepared dish, spread the seafood tomato ragu evenly, then top with remaining eggplant slices.
Pour béchamel over the top, smooth, sprinkle remaining grated cheese and lemon zest if using.
Bake at 180°C (350°F) for 30–35 minutes until golden and bubbling. Let rest 10–15 minutes before slicing and serving.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

450 kcal

128.6 kcal

2,700 kcal

Protein

28 g

8 g

168 g

Fat

22 g

6.3 g

132 g

Carbs

35 g

10 g

210 g