Creamy fish and shrimp casserole with saffron
Creamy Fish and Shrimp Casserole with Saffron[edit | edit source]
Ingredients[edit | edit source]
- 500g of white fish fillets
- 200g of raw shrimp
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of chicken broth
- 1/2 teaspoon of saffron threads
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley for garnish
Instructions[edit | edit source]
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft.
- Add the fish and shrimp to the skillet and cook until they are just opaque. Remove from the skillet and set aside.
- In the same skillet, add the chicken broth, heavy cream, and saffron. Bring to a simmer and cook until the sauce has thickened.
- Season the sauce with salt and pepper to taste.
- Place the cooked fish and shrimp in a casserole dish. Pour the sauce over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
Time[edit | edit source]
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Nutritional Information[edit | edit source]
- Calories: 450
- Fat: 30g
- Carbohydrates: 5g
- Protein: 40g
Recipes (external)[edit source]
- Diet Doctor recipes on Creamy fish and shrimp casserole with saffron
- Allrecipes Creamy fish and shrimp casserole with saffron
- Ruled.me recipes on Creamy fish and shrimp casserole with saffron
- Food.com recipes on Creamy fish and shrimp casserole with saffron
- Pinterest recipes on Creamy fish and shrimp casserole with saffron
- You Tube recipes on Creamy fish and shrimp casserole with saffron
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