SEAFOOD BAKE
I love seafood very very much. I dont get to cook seafood as often as I'd like but this one is a very good one. I hope you enjoy this
Provided by kzbhansen
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water, wine and dill to a boil.
- Add scallops; simmer 2 minutes.
- Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
- Remove from heat.
- Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
- Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
- Stir in flour continue cooking 1 minute until bubbly.
- Stir in cream and 1 Cup of the reserved fish stock.
- Cook slowly until thick. Add salt and pepper if desired.
- Pour sauce over seafood.
- Mix cracker crumbs and the 3 T melted butter.
- Sprinkle cracker crumbs over the seafood.
- Bake at 400 for 15-20 minutes or until bubbly and lightly browned.
Nutrition Facts : Calories 366.4, Fat 17.4, SaturatedFat 10.3, Cholesterol 175.7, Sodium 310.8, Carbohydrate 23.8, Fiber 0.8, Sugar 0.6, Protein 25.2
SPAGHETTI AL CARTOCCIO (SPAGHETTI IN FOIL)
Make and share this Spaghetti Al Cartoccio (Spaghetti in Foil) recipe from Food.com.
Provided by Marich
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Boil water for pasta.
- While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.
- Add spaghetti to boiling water and cook till al dente, Drain and add to sauce.
- Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes.
- Remove and serve immendiatlely.
Nutrition Facts : Calories 1692.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 1588.5, Sodium 1807.1, Carbohydrate 90.7, Fiber 0.7, Sugar 1.9, Protein 228.1
OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)
Make and share this Oven Seafood Bake (Pesce Al Cartoccio) recipe from Food.com.
Provided by Outta Here
Categories Halibut
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix together butter, garlic, lemon zest and juice.
- Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
- Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
- Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
- Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
- Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
- Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
- Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
- Garnish fish with parsley and pass sauce to pour over each serving.
AMAZING SEAFOOD CASSEROLE BAKE
Fresh seafood is the best to use with this casserole. The recipe may be doubled if desired. This casserole is DELICIOUS!
Provided by Kittencalrecipezazz
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees.
- Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
- In a large saucepan, melt butter over low heat until melted.
- Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
- Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
- Remove from heat and add/mix in the gruyere cheese until melted.
- Transfer the mixture into a large bowl.
- Add in the seafood and olives; mix until well combined.
- Transfer mixture to prepared casserole dish.
- Brush the top of the casserole with lemon juice.
- Sprinkle grated Parmesan cheese on top.
- At this point the casserole may be refigerated, and baked later.
- Bake for about 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 506.2, Fat 43.4, SaturatedFat 25.5, Cholesterol 124, Sodium 624.9, Carbohydrate 14.6, Fiber 1.2, Sugar 1.3, Protein 16.5
SPAGHETTI AL CARTOCCIO - (SPAG COOKED IN A BAG)
This sounds so good! Posting here to keep safe until I have some good seafood on hand. From Terry Durack, who also suggests turning it Asian by subbing hokkien or udon noodles for the spag, and instead of the tomato sauce a quick stir fry of garlic, chili and ginger, with a dash each of fish sauce, white wine and sweet chili. Mix with the seafood, put in the bag and bake 15 mins. So there's 2 recipes : )
Provided by Aunty Dotty
Categories Spaghetti
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 200°C.
- To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
- Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
- Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
- Cook the pasta in plenty of salted water until only just al dente.
- Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
- Put them on a tray and bake for 15 minutes.
- To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.
PESCE AL CARTOCCIO FISH IN A PAPER BAG)
Steps:
- Preheat the oven to 375 degrees F.
- Brush the bag liberally inside and out with the olive oil.
- Wash the fish well inside and out, then pat dry with paper towels. Season the fish with salt and pepper inside and out. Sprinkle the fish with garlic and rosemary inside and out, then put it in the bag and close tightly. Place the bag on a baking sheet and bake it in the oven for 30 minutes. Remove the sheet from the oven and allow the fish to rest inside the bag for 30 minutes before opening (Be careful when you open that the steam does not burn your hand). Serve with lemon wedges on the side
SEAFOOD AL CARTOCCIO
This seafood stew of lobster, bass, squid, Dungeness crab, fennel and a seafood broth flavored with tomatoes, fennel and saffron, is baked in a paper bag.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
- Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
- Preheat a grill to medium-high heat.
- Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
- Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
- Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
- Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.
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