Saturday, 1 June 2013

Seafood Casserole

This is a delicious light casserole, with lots of seafood, it has a slight aniseed taste which compliments the seafood and fish.
This dish also tastes good cold.

It is syn free on extra easy.

Serves 4


1 large onion roughly chopped
1 red pepper deseeded and chopped
8 oz mushrooms sliced
2 garlic cloves finely chopped
1 red chilli finely chopped
2 cans tomatoes
2 star anise
¼ tsp sweetener
2 tsp dried oregano
2 tbsp capers
400 ml fish stock
1 tsp celery salt
Freshly ground pepper
200g orzo pasta
24 large shrimp
500g baby squid prepared and ringed
500g salmon cubed
Handful basil roughly torn


Heat a large casserole dish with frylight and fry the onions and star anise till soft, then add the mushrooms, peppers, garlic and chilli, fry for 3-4 minutes,
Add the celery salt, pepper and oregano, cook for 1 minute.
Pour in the stock and tomatoes and sweetener and simmer for 20 minutes.
Add the pasta and simmer covered for 10 minutes.
Stir in the shrimp, squid, salmon and capers, simmer till cooked through.
Sprinkle with the basil and serve.

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