Seafood Gratin

Prep Time
Cook Time
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Recipe: #24209

June 27, 2016

"From our Saturday newspaper The Weekend West. Times are estimated."

Original is 7 servings


  • Serving Size: 1 (236.2 g)
  • Calories 293.2
  • Total Fat - 13.1 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 115.7 mg
  • Sodium - 697.5 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3.2 g
  • Protein - 30.9 g
  • Calcium - 113.7 mg
  • Iron - 2.1 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 200C.

Step 2

Rice the cauliflower by blitzing it in a small batches in a food processor.

Step 3

Steam or microwave until just tender and put the hot cauliflower in the base of a big baking dish and set aside.

Step 4

Sprinkle the saffron on to the vermouth or white wine.

Step 5

Saute the shallots in butter and add the flour, then stir for a further two minutes, before setting the roux aside.

Step 6

Pour the vermouth (or white wine) and saffron into a saucepan and add the cream and bring to the boil and then add the fish in small batches and cook for 1 to 2 minutes, remove with a slotted spoon and place on the cauliflower.

Step 7

Continue semi-cooking the fish and seafood in small batches finishing with the clams and cooking until they open.

Step 8

Retrieve them from the sauce with a slotted spoon and slowly add the hot liquid to the roux that has been returned to the heat, whisking as the mixture comes to the boil and then add the paprika and pour over the seafood, place in the oven for 10 to 15 minutes.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose firm white fish such as snapper, cod, or haddock for the best results.
  • Look for small clams that are tightly closed when you purchase them.

  • Instead of vermouth or white wine, use vegetable stock for a more subtle flavor. This substitution would benefit those who are looking for a more mild flavor or are avoiding alcohol.
  • Instead of snapper fish, use cod for a milder flavor. This substitution would benefit those who are looking for a lighter flavor or are avoiding firmer fish.

Vegetarian Gratin Replace the fish and seafood with a selection of vegetables such as mushrooms, courgettes, peppers, and aubergines. Saute the vegetables in butter and add to the cauliflower. Omit the vermouth and saffron and replace with vegetable stock. Make the roux as before and add the paprika. Pour the sauce over the vegetables and bake in the oven for 10 to 15 minutes.

Roasted Asparagus: Roasted asparagus is the perfect accompaniment to this seafood gratin. The earthy flavor of the asparagus contrasts nicely with the richness of the gratin, and the crunch of the asparagus provides a nice texture contrast. Roasting the asparagus also helps to bring out its sweetness and makes it a delicious side dish for the gratin.

Sauteed Greens: Sauteed greens are a great side dish to serve with this seafood gratin. The bright flavor of the greens pairs nicely with the richness of the gratin, and the crunch of the greens provides a nice contrast in texture. Sauteing the greens also helps to bring out their flavor and makes them a delicious accompaniment to the gratin.


Q: What type of fish should I use for this recipe?

A: This recipe calls for snapper fish, salmon, and fresh shrimp (prawn flesh). You can also use other firm white fish fillets, cut into chunks.

Q: What is the best way to cook snapper?

A: The best way to cook snapper is to pan-fry it in a hot skillet with oil or butter. You can also bake, broil, or grill the fish. Be sure to season the fish with salt and pepper before cooking.

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Fun facts:

The vermouth used in this recipe is said to be the favorite of the famous French author Alexandre Dumas, who was known for his classic novel, The Count of Monte Cristo.

The smoked paprika used in this recipe is a popular ingredient in Spanish cuisine, which was brought to the region by the Moors in the 8th century.