Seafood Bake

    Seafood Bake


    23 people made this

    Although we call this a seafood bake it is actually simmered over a stove top. A saucepan is layered with potatoes, clams, mussels and prawns before being covered in chicken stock.

    Serves: 4 

    • 8 medium red potatoes, scrubbed
    • 500g clams in shell, scrubbed
    • 500g mussels, cleaned and debearded
    • 250g unpeeled large prawns
    • 1 1/2 litres chicken stock
    • 1/4 cup (60ml) dry vermouth
    • 185g butter, divided
    • 1 loaf French bread

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Place the potatoes in a layer in the bottom of a large saucepan. Cover with a layer of clams, then mussels and finally the prawns.
    2. Pour in the vermouth and enough chicken stock to fill the saucepan halfway. You may not need all of the stock depending on the size of your saucepan.
    3. Cut half of the butter into cubes and place on top of the seafood. Cover with a lid and seal tightly with aluminium foil.
    4. Bring to a boil then simmer over medium-low heat for 45 minutes.
    5. Remove from the heat then carefully remove the foil and lid. Remove the seafood and potatoes from the liquid to serve.
    6. Melt 1/2 remaining butter and divide into 4 individual dishes for dipping. Serve with the rest of the butter and French bread.

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