Fish and Seafood Recipes - At Home Seafood Thermidor

Ingredients

• 2 celery sticks, chopped

• 1 bunch of spring onions (scallions), chopped

• 1 small green (bell) pepper, chopped

• 100 g/4 oz/1/2 cup butter

• 30 ml/2 tbsp plain (all-purpose) flour

• 250 ml/8fl oz/1 cup single (light) cream

• 60 ml/4 tbsp white wine

• 1 bay leaf

• 1 small can pimientos, drained and chopped

• 50 g/2 oz strong Cheddar cheese, grated

• A good pinch of cayenne

• 5 ml/1 tsp Worcestershire sauce

• 170 g/6 oz/1 can crabmeat

• 170 g/6 oz/1 can prawns (shrimp), drained

• 250 g/9 oz/1 can mussels, drained

• 185 g/1 can tuna, drained

• Salt and freshly ground black pepper

• 50 g/2 oz/1 cup breadcrumbs

• 350 g/12 oz/1 1/2 cups long-grain rice

• 5 ml/1 tsp turmeric

• Chopped parsley

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Method:

1. Fry (sauté) the celery, spring onions and green pepper in half the butter for 3 minutes, stirring until softened but not browned.

2. Blend in the flour and cook for 1 minute. Stir in the cream, wine and bay leaf.

3. Bring to the boil and simmer for 2 minutes until thickened, stirring all the time.

4. Stir in the pimientos, cheese, cayenne, Worcestershire sauce and the seafood. Season to taste.

5. Remove the bay leaf and turn the mixture into an ovenproof dish. Sprinkle with the breadcrumbs and dot with the remaining butter.

6. Bake at 160°C/325°F/gas mark 3 for 40 minutes or until the top is golden brown.

7. Meanwhile, cook the rice in plenty of boiling water to which the turmeric has been added for 10 minutes or until just tender.

8. Drain and fluff up with a fork. Sprinkle with the parsley and serve with the seafood.