Seafood casserole with basil butter
By: Alex Mackay From: Good Food Live
-
Seafood casserole with basil butter
- Prep time:
- 40 mins
- Cook time:
- 10 mins
- Serves:
- 2
For a fabulous full flavoured supper dish, Alex Mackay cooks up a divine wine rich seafood casserole with fragrant basil butter.
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Ingredients
- 40g unsalted Butter
- 4 clove Garlic, peeled and chopped
- 3 large Shallots, peeled and sliced
- 6baby Potatoes, washed, parboiled and sliced
- 100ml White wine
- 200g monkfish fillet, sliced in half
- 6 medium tiger Prawns, shell on, cut in half
- 12 live Mussels, cleaned and de-bearded
- 24 fresh cockles, well rinsed
- 1 pinch black pepper
For the basil butter
Method
1. Melt the butter in a saucepan and fry the garlic, shallots and potatoes for 2-3 minutes. Add the white wine and bring to the boil. Add the monkfish, prawns, mussels and cockles. Cover and simmer gently for 6 minutes.
2. While the seafood is cooking, whiz the basil and butter together in a small blender.
3. After 6 minutes, remove the seafood from the heat, check that all of the shellfish have opened and add the basil butter in little knobs over the top. Shake the pan so that the butter coats everything and leave to sit for 2 minutes. Serve straight from the pan.
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