Seafood casseroles became popular in 1950s America when frozen fish sticks made ocean flavors accessible to landlocked families.
Seafood Casserole
Dive into a bowl of comfort with this mouthwatering seafood casserole that’s sure to impress! Packed with succulent shrimp, tender scallops, and a creamy, herb-infused sauce, this dish brings the taste of the ocean right to your table. Perfect for cozy family dinners or impressing guests, it's as simple as layering your ingredients and letting the oven work its magic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- red bell pepper
- cilantro (15 ml)
- 5 cloves of garlic
- red onion
- pepper
- tomato
🥛Dairy & Eggs(1)
- heavy cream (120 ml)
🫙Pantry Staples(1)
- coconut milk (240 ml)
🧂Spices & Seasonings(5)
- garlic powder
- oregano
- paprika
- salt
- thyme
📦Other(2)
- crispy patacones
- seafood mix (shrimp, squid, clams, mussels, hearts of palm) (454 g)
👨🍳 Instructions
- 1
Sauté 5 cloves of minced garlic, red bell pepper, red onion, and tomato in oil until soft.
- 2
Add paprika, pepper, oregano, thyme, and salt. Blend the mixture until smooth.
- 3
In the same pot, add the blended mixture, 1 cup of coconut milk, and 0.5 cup of heavy cream. Stir well.
- 4
Taste and adjust seasoning with more pepper and salt if needed.
- 5
Add the seafood mix and cook for another 10 minutes.
- 6
Finish with a tablespoon of chopped cilantro.
- 7
Serve in a clay pot with 3 generous ladles and 2 crispy patacones.
💡 Pro Tips
- ✓Cook seafood at 145°F internal temperature for exactly 3-4 minutes per side to prevent protein coagulation that creates rubbery texture - most seafood overcooks in 30 seconds past optimal doneness.timing145°F, 3-4 minutes
- ✓Heat coconut milk to 160-170°F before adding to prevent curdling when it contacts the acidic tomato base, as coconut proteins denature rapidly above 180°F.technique160-170°F
- ✓Bloom paprika in the oil for 30-45 seconds before adding other spices to activate fat-soluble carotenoids and increase color intensity by 40%.technique30-45 seconds, 40% color increase
- ✓Add heavy cream last and temper it by whisking in 2 tablespoons of the hot mixture first to prevent fat separation that occurs when dairy hits temperatures above 185°F.technique185°F threshold
- ✓Salt the seafood 15 minutes before cooking with 0.75% salt by weight to firm the protein structure through osmotic dehydration while maintaining moisture.timing15 minutes, 0.75% salt
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Seafood casseroles became popular in 1950s America when frozen fish sticks made ocean flavors accessible to landlocked families.
Seafood Casserole
Dive into a bowl of comfort with this mouthwatering seafood casserole that’s sure to impress! Packed with succulent shrimp, tender scallops, and a creamy, herb-infused sauce, this dish brings the taste of the ocean right to your table. Perfect for cozy family dinners or impressing guests, it's as simple as layering your ingredients and letting the oven work its magic!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- red bell pepper
- cilantro (15 ml)
- 5 cloves of garlic
- red onion
- pepper
- tomato
🥛Dairy & Eggs(1)
- heavy cream (120 ml)
🫙Pantry Staples(1)
- coconut milk (240 ml)
🧂Spices & Seasonings(5)
- garlic powder
- oregano
- paprika
- salt
- thyme
📦Other(2)
- crispy patacones
- seafood mix (shrimp, squid, clams, mussels, hearts of palm) (454 g)
👨🍳 Instructions
- 1
Sauté 5 cloves of minced garlic, red bell pepper, red onion, and tomato in oil until soft.
- 2
Add paprika, pepper, oregano, thyme, and salt. Blend the mixture until smooth.
- 3
In the same pot, add the blended mixture, 1 cup of coconut milk, and 0.5 cup of heavy cream. Stir well.
- 4
Taste and adjust seasoning with more pepper and salt if needed.
- 5
Add the seafood mix and cook for another 10 minutes.
- 6
Finish with a tablespoon of chopped cilantro.
- 7
Serve in a clay pot with 3 generous ladles and 2 crispy patacones.
💡 Pro Tips
- ✓Cook seafood at 145°F internal temperature for exactly 3-4 minutes per side to prevent protein coagulation that creates rubbery texture - most seafood overcooks in 30 seconds past optimal doneness.timing145°F, 3-4 minutes
- ✓Heat coconut milk to 160-170°F before adding to prevent curdling when it contacts the acidic tomato base, as coconut proteins denature rapidly above 180°F.technique160-170°F
- ✓Bloom paprika in the oil for 30-45 seconds before adding other spices to activate fat-soluble carotenoids and increase color intensity by 40%.technique30-45 seconds, 40% color increase
- ✓Add heavy cream last and temper it by whisking in 2 tablespoons of the hot mixture first to prevent fat separation that occurs when dairy hits temperatures above 185°F.technique185°F threshold
- ✓Salt the seafood 15 minutes before cooking with 0.75% salt by weight to firm the protein structure through osmotic dehydration while maintaining moisture.timing15 minutes, 0.75% salt