Seafood bake with crouton topping

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 4 tbsp butter

    2 onions, chopped

    2 garlic cloves, crushed

    Large handful of fresh parsley, chopped

    3 tbsp cake flour

    125ml vegetable stock

    400g frozen mixed seafood, thawed

    A few frozen mussel halves

    450ml cream

    ½ French loaf or 1 ciabatta, roughly crumbled

    Garlic butter, as required

    Lemon wedges, for serving


  • Preheat the oven to 180°C.

    Grease an ovenproof dish with nonstick spray.

    Melt the butter in a pan and fry the onions and garlic until soft.

    Reserve a third of the parsley and add the rest to the pan.

    Add flour, stirring continuously until smooth.

    Add vegetable stock and stir continuously until just boiling.

    Add seafood to the onion mixture.

    Pour the cream over and bring to the boil while stirring.

    Simmer until just cooked, about 5 mins.

    Transfer the seafood mixture to an ovenproof dish and top with the crumbled bread.

    Dot with garlic butter and sprinkle the reserved parsley over generously.

    Bake for about 15 mins or until the bread has just browned.

    Serve with lemon wedges.