Gluten-Free Fisherman’s Casserole Recipe
By: Gillian on November 30, 2011
This gluten-free seafood recipe can be used with any white fish, such as cod. The flavor of the tomatoes and black olives really work well together with the seafood – imagine you’re eating outside a quaint fisherman’s hut next to the Mediterranean Sea!
1/4 cup olive oil
3 potatoes, peeled, and cut into 1/2-inch cubes
2 cups thinly sliced leeks, the white part plus 1-inch of green stalks
2 cloves garlic, minced
2 tomatoes, peeled and chopped
1/4 cup chopped, oil-cured black olives
1/2 cup dry white wine
1 tsp dried basil
1/4 cup minced fresh parsley
1 1/2 lbs fish fillets, e.g. cod or halibut, cut into 6 portions
1/2 lb uncooked shrimp, peeled and deveined
1/2 lb bay scallops
1 1/2 Tbs fresh lemon juice
Salt and white pepper
1/2 cup fresh gluten-free bread crumbs (bread can be grated on the side of a cheese grater to form crumbs)
1/2 cup grated Gruyère cheese
2 Tbs butter, melted
Add olive oil to a large skillet or frying pan and cook the potatoes, leeks and garlic over medium heat, with frequent stirring, until the potatoes are tender (about 20 minutes). Stir in the tomatoes, olives, wine, basil and parsley. Spread the mixture evenly on the bottom of a shallow baking dish. Then, arrange the fish, shrimp and scallops evenly in a single layer. Sprinkle with lemon juice; add salt and white pepper to taste.
In a small mixing bowl, mix the bread crumbs with the cheese. Sprinkle the mixture over the seafood and then drizzle with butter. Bake on the middle shelf in the oven until the top is golden brown and the fish is cooked (about 30-40 minutes).
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