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Seafood, Garlic and Lemon Grass Casserole
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The lemon grass creates an aromatic base for this tasty fish casserole. Seafood Cocktail is available from the Fish Service Counter and contains a selection of cockles, mussels, squid and prawns.
For a really fragrant stock, prepare it to the end of Step 1 up to two days in advance to allow all the flavours to infuse. Cool and chill, then bring to the simmer and cook from Step 2.
As an alternative to seafood cocktail, use raw king or tiger prawns. Cook them 1-2 minutes longer until pink and piping hot.
Typical values per serving:
This recipe was first published in January 2004.