Creamy fish and shrimp casserole


 

Creamy fish and shrimp casserole with saffron

Ingredients

1½ lbs white fish fillets (for example cod, halibut, flounder or Alaskan whitefish)

½ cup (11⁄3 oz.) shredded Parmesan cheese

1 cup sour cream

1 pinch saffron

1 tsp chili flakes

salt and ground black pepper, to taste

Shrimp salad

3 tbsp olive oil

1 garlic clove, minced

½ cup (¼ oz.) fresh cilantro, shopped

salt and ground black pepper

5 oz. shrimp, cooked, peeled

Broccoli mash

1 lb (5 cups) broccoli

4 tbsp olive oil

salt and ground black pepper

Instructions

Preheat the oven to 400°F (200°C).

Place the fish in a baking dish. You can also use half-thawed fish fillets. Season with salt and pepper to taste. Sprinkle with parmesan cheese.

Combine sour cream, saffron, and chili in a saucepan. Season with salt and pepper. Bring to a boil and let simmer for a few minutes. Add more spices if desired.

Pour the sauce over the fish and bake in the oven for 15-20 minutes or until the fish is cooked through. Remove from the oven earlier rather than too late.

While the fish is in the oven, prepare the shrimp and the broccoli mash.

Cilantro shrimp

Mix oil, garlic and cilantro with the spices in a food processor or with a hand mixer.

Combine the pre-cooked and peeled shrimp with the cilantro oil in a bowl.

Broccoli mash

Coarsely chop the broccoli and cook until tender in lightly salted water. Drain and add olive oil, salt and pepper. Mix with an immersion blender or hand mixer until the mash reaches the desired consistency.

 

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