Conchiglie frutti di mare – mixed seafood pasta bake
Item 1 of 1
- medium
- 8
- 1 hour 15 minutes
Hearty and comforting, Galton Blackiston's mixed seafood pasta bake recipe has all the richness of a fish pie, yet with delicious conchiglie shells to hold the creamy pasta sauce. Inspired by classic Italian frutti di mare, Galton uses a range of fish (including haddock, salmon and cod) and seafood (scallops and prawns) to make this pasta bake recipe extra luxurious.
First published in 2016
Ingredients
Metric
Imperial
Poached fish
- 225g of undyed smoked haddock, skin left on
- 225g of salmon fillet, skinned and cubed
- 225g of cod fillet, skinned and cubed
- 600ml of milk
- 1 onion, sliced
- 1 sprig of rosemary
Mixed seafood sauce
- 12 scallops
- 1 monkfish tail, membrane removed and cubed
- 170g of prawns, peeled
- 140g of butter
- 110g of plain flour
- 600ml of whipping cream
- 3 eggs, hard boiled and roughly chopped
- 3 tbsp of mini capers, drained and rinsed
- 4 tbsp of chopped parsley
- 2 tbsp of lemon juice
- 1 dash of olive oil
- salt
- freshly ground black pepper
Pasta bake
- 500g of conchiglie pasta
- 1 handful of mature cheddar, grated
- salt
SAVE RECIPE
Method
1
Begin by poaching the fish. Combine the smoked haddock, milk, onion and rosemary in a wide pan and place over a medium heat. Poach gently for 3–5 minutes, or until the fish is just cooked
- 225g of undyed smoked haddock, skin left on
- 600ml of milk
- 1 onion, sliced
- 1 sprig of rosemary
2
Remove the fish with a slotted spoon and set aside. Repeat with the salmon cubes, poaching in the hot milk until just cooked, and again with the cod. Set the fish aside, then strain the milk into a jug and reserve
- 225g of salmon fillet, skinned and cubed
- 225g of cod fillet, skinned and cubed
3
When cool enough to handle, peel off the skin from the haddock and flake into large chunks, reserving with the salmon and cod
4
Place a frying pan over a high heat and add a dash of oil. Once hot, add the scallops and briefly sear on each side until just golden and set aside. Repeat with the monkfish pieces and reserve until required
- 1 dash of olive oil
- 12 scallops
- 1 monkfish tail, membrane removed and cubed
5
For the sauce, melt the butter in a large pan over a medium heat. Stir in the flour and cook for a few minutes to make a roux. Whisk in the reserved poaching milk, stirring continuously until the mixture thickens into a smooth sauce
- 140g of butter
- 110g of plain flour
6
Add the whipping cream and continue to stir until fully combined. Remove the pan from the heat and mix in the chopped eggs, capers, parsley and lemon juice. Season with salt and pepper to taste
- 600ml of whipping cream
- 3 eggs, hard boiled and roughly chopped
- 3 tbsp of mini capers, drained and rinsed
- 4 tbsp of chopped parsley
- 2 tbsp of lemon juice
- salt
- freshly ground black pepper
7
Preheat the oven to 180°C/gas mark 4
8
Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for 10–12 minutes, or until just cooked through. Drain and return to the pan
- salt
- 500g of conchiglie pasta
9
Gently fold the reserved poached haddock, salmon and cod through the pasta, followed by the scallops, monkfish and the prawns
- 170g of prawns, peeled
10
Pour in the sauce and mix gently until evenly combined. Transfer the mixture to a large ovenproof dish and scatter over the grated cheese
- 1 handful of mature cheddar, grated
11
Cook in the oven for 20–25 minutes, or until the top is lightly golden, bubbling and everything is heated through. Serve immediately
First published in 2016
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