This recipe was inspired greatly by the one found here, though I omitted some ingredients and added others of my own. The end result is a similar recipe, reminiscent of Louisiana étoufée (though not made with a roux), with a blend of different flavor histories. It serves six to eight people comfortably! This seafood casserole will be bursting with hearty flavors as well as a cascade of textures: the prawns will be crisp and fresh, the scallops tender and flavorful, and the haddock flaky and juicy. The au-gratin style adds the sharp asiago and cheesy cheddar flavors that are sure to delight. Serve this atop of sautéed garlic potatoes, linguine or even brown rice, and a medley of steamed vegetables such as celery, carrots, broccoli and/or cauliflower!
- 650 g / 1.5 lbs Gourmet Secrets Black Tiger Prawns
- 650 g / 1.5 lbs Gourmet Secrets East Coast Giant Scallops
- 4 x 4oz Gourmet Secrets Haddock Loins
- 2 tablespoons jamaican jerk spices
- 1/2 tablespoon salt
- 2 cups tomato sauce (canned or homemade)
- 1/2 bell pepper
- 1 yellow onion (optional, if present in sauce)
- 2 tablespoons chili sauce
- 1 teaspoon cayenne pepper
- 2 teaspoons thyme (optional if present in sauce)
- 1 teaspoon oregano (optional if present in sauce)
- black ground pepper
- 1/2 cup asiago cheese, grated
- 1/2 cup cheddar cheese, grated
- Preheat your oven to 325 degrees Fahrenheit. Heat up your tomato sauce in a pot until it bubbles, then lower to a simmer. Add in the cayenne pepper and chili sauce.
- Chop up your bell pepper and onion into bite-size pieces and toss in the frying pan with some oil or solid fat (butter, margarine, Earth Balance or whatever). Crack some black pepper on top, salt ‘em up, add your thyme and oregano, and sauté these bad boys until the onion becomes translucent. Transfer them into the tomato sauce pot and stir well.
- Keeping the heat on the sauce to a low simmer and stirring every now and then, prepare your seafood. Using a utility knife, chop up your scallops in half or quarters, then chop up your haddock in a checkered X pattern. Squeeze the tail ends off of the tiger prawns and either keep them whole or chop them up into smaller pieces. Throw all the seafood together into a deep, rectangular baking pan, top off with a copious amount of jamaican jerk spices, and mix together with your hands, ensuring the spices coat the seafood evenly.
- Once your seafood is mixed, pour the tomato sauce over the top and mix it again until it is evenly distributed. Coat with asiago cheese first, then layer the mozzarella and yellow cheddar on top. Place the pan in the oven and bake at 325 Fahrenheit for 20 minutes.