Cassolette from the Sea with Parsnip Crisps

Ingredients:

• 500g mixed seafood (such as prawns, mussels, squid and white fish)
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1/2 cup fish or seafood stock
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon flour
• Salt and pepper to taste




• 2 parsnips, thinly sliced
• Vegetable oil for frying
• Salt to taste

Instructions:

1. Preheat the oven to 180°C or 350°F.
2. Heat the butter in a saucepan over medium heat. Add the garlic and onion, and sauté until fragrant and translucent.
3. Add the flour and stir constantly until well combined. Gradually add the white wine and seafood stock.
4. Stir in the tomato paste, dried thyme, heavy cream and season with salt and pepper. Allow the mixture to simmer for about 5 minutes.
5. Add the mixed seafood to the saucepan and stir gently to coat the seafood with the sauce. Transfer the mixture to a cassolette dish or an oven-proof dish.
6. Bake the cassolette in the preheated oven for 20-25 minutes, or until the seafood is cooked through.
7. While the cassolette is cooking, prepare the parsnip crisps. Heat the vegetable oil in a frying pan until hot.
8. With a slotted spoon, carefully transfer the thinly sliced parsnips to the frying pan. Fry for about 2-3 minutes, or until golden brown and crispy.
9. Remove the parsnip crisps from the frying pan and place on a paper towel to remove excess oil. Season with salt while still hot.
10. Once the cassolette is ready, remove it from the oven. Top with the parsnip crisps and serve immediately.

Verdict:

The cassolette from the sea with parsnip crisps is a delicious, sophisticated dish that is sure to impress any seafood lover. The creamy sauce complements the tender, juicy seafood perfectly, while the parsnip crisps add a satisfying crunch.

Serving Suggestions:

• Serve on its own as a main course for a special occasion.
• Accompany with crusty bread and a side salad for a lighter meal.
• Pair with a crisp white wine or a light, refreshing beer to enhance the flavours of the seafood.