Seafood Casserole



Seafood Casserole is a word that derives from the French word for "saucepan". It is a large, deep dish that is used both in the oven and as a serving vessel.

The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Some just call it a Casserole.

In British, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles. In America this type of dish is called a "hot dish."

Casseroles usually consist of some kind of meat such as chicken, beef or mutton as a basis for the dish.

A seafood casserole would consist of fish like tuna, prawns, crab, crayfish, mussels or clams for the base dish.

Then various chopped vegetables, with a starchy binder such as flour,potato or pasta, and, often, a crunchy or cheesy topping.

Liquids are released from the meat, fish or vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, or vegetable juice may be added when the dish is assembled.

Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.

Different types of casseroles include seafood, ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade.

A distinction can be made between casseroles and stews. Stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel typically over a fire or on a stove.

Casserole, on the other hand, is that the cooking is generally done in an oven to bake where heat circulates all around the cooking vessel.

Seafood Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

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Casserole Table Of Content






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