This Jamie Oliver Seafood Casserole is one of my absolute favorite seafood meals. It is loaded with fresh flounder, shrimp, sea scallops, and crab meat, so every bite is packed with flavor and seafood!
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Ingredients To Make Seafood Casserole
Use any fish and seafood you like—I used flounder, sea scallops, shrimp, and lump crabmeat—to make this tasty dish.
Chicken broth, heavy cream, dijon mustard, black pepper, granulated onion, and granulated garlic are the base ingredients for this sauce. Worcestershire sauce, lemon juice, parmesan cheese (or another cheese), and even a little sour cream are all acceptable additions. Don’t forget that fresh seafood is the dish’s star, so don’t drown it out with too much sauce.
What Sort Of Fish May I Use In A Seafood Casserole?
For the base of the seafood casserole, my preference is for a light fish-like flounder. Also consider halibut, cod, sole, tilapia, and halibut.
Claw crabmeat, Dungeness crabmeat, king crabmeat, and snow crabmeat are all excellent alternatives to lump crabmeat.
How To Make Jamie Oliver Seafood Casserole
- In a large pan over medium-high heat, melt two tablespoons of butter.
- Melt the butter in a hot skillet and add the shrimp and scallops. (You may use olive oil instead of butter to sauté the fish.)
- Cook the shrimp and scallops for approximately a minute, or until the exterior of the shellfish is seared.
- Deglaze the pan with a splash of white wine, then add the heavy cream, chicken stock, dijon mustard, and spices.
- Cook for one minute, then remove the shrimp and scallops from the pan. Set away until necessary.
- To the seafood sauce, add two tablespoons of flour-dredged butter (beurre manie). The sauce will thicken as a result of this.
- Allow the sauce to thicken over low heat.
- Remove the pan from the heat and stir in the scallops, shrimp, and crab meat. Mix until the seafood is evenly coated, then set away until used.
- Fill a casserole dish halfway with flounder fillets. Sprinkle the dish with old bay seasoning and a little water.
- Bake the flounder at 350° F for 10 minutes.
- Drain the water from the flounder.
- Fill the casserole dish halfway with the seafood mixture. Sprinkle with old bay seasoning and bake at 350° F for 25 minutes, or until golden brown.
What To Serve With Seafood Casserole?
- Braided Bread
- Buttered noodles
- Redondo Beach Shrimp Fajitas
- Garlic mashed potatoes
- Lawry’s Cream Corn
- Green salad
- Bacchus Purple Salad Radish
How To Store Seafood Casserole?
The leftover Seafood Casserole can be stored in an airtight container for up to two days before being thrown out. Wrap it up in plastic and stick it in the freezer for up to three months.
How To Reheat Seafood Casserole?
Before placing the frozen Seafood Casserole in a preheated oven, allow it to remain at room temperature for 15 minutes. Wrap the dish with foil and bake for 20 minutes. After 15 minutes, remove the foil and continue baking. Bake for a further 15 minutes after adding the Parmesan.
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Jamie Oliver Seafood Casserole Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 537
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.4g7%
- Cholesterol 195mg65%
- Sodium 3191mg133%
- Potassium 2114mg61%
- Total Carbohydrate 25g9%
- Dietary Fiber 1.4g6%
- Sugars 2g
- Protein 79g158%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.