For a fabulous full flavoured dinner dish, cook up a fancy, rich seafood casserole with fragrant basil butter.


  • 4 cloves of garlic, peeled and chopped

  • 3 large shallots, peeled and sliced

  • 6 baby potatoes, washed parboiled and sliced

  • 40g unsalted butter

  • 100ml white wine

  • 200g monkfish filet, sliced in half

  • 6 medium tiger prawns, shell on, cut in half

  • 12 fresh mussels, cleaned and bearded

  • 24 fresh cockles, well rinsed

  • Salt and freshly ground black pepper

  • The basil butter

  • 1 bunch of basil, leaves picked from the stalks and blanched for 30 seconds

  • 60g unsalted butter


  • 1.

    Sweat the garlic, shallots and potatoes in the unsalted butter for 2-3 minutes. Add the white wine and bring to the boil. Add the monkfish, prawns, mussels and cockles. Cover and simmer gently for six minutes. While the seafood is cooking whizz the basil and butter together in a small blender.

  • 2.

    After six minutes, remove the seafood from the heat, check that all of the shellfish have opened and add the basil butter in little knobs over the top. Shake the pan so that the butter coats everything and leave to sit for two minutes. Serve straight from the pan with a loving spark in your eye.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 468kj
  • Fat Total 23g
  • Saturated Fat 13g
  • Protein 28g
  • Carbohydrate 35g
  • Sugar 5g
  • Sodium 931mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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