The Bobs Your Uncle Seafood Stuffing
Recipe Introduction: "Bob's Your Uncle" Seafood Stuffing
Fancy a bit of seafood heaven? I always do! This seafood stuffing recipe is proper lush. It's inspired by New England flavors.
Quick Hook
Ever wondered what to stuff your fish with? My seafood stuffing is packed with crab, shrimp and white fish! It's the perfect combination of flavors.
This recipe is so tasty, it'll become your new favourite.
Brief Overview
This seafood stuffing is like a taste of New England. It's fairly easy to make. It takes about an hour. This recipe yields 6-8 servings. Great for stuffing fish or pasta.
Main Benefits
This stuffing is full of protein. That's the good stuff, innit? It’s spot on for a fancy dinner or a casual lunch.
What makes this recipe special? The Old Bay seasoning. It gives it that extra zing!
Let's talk ingredients, shall we? Grab your apron, and let's get started. I can smell the seafood breadcrumb stuffing already!
Do you know that seafood stuffing for pasta shells is getting attention in the cuisine community?
I have a confession. Once, I accidentally used sugar instead of salt in this recipe. Let me tell you, it was not good! Always double check your ingredients.
Right then, let's dive into the good stuff: ingredients and gear. Making proper seafood stuffing isn't hard. But, it is key to have the right bits and bobs! I've learned a thing or two, you know? Honestly, my first attempt was a bit… ropey.
But don't worry, this recipe is foolproof !
Ingredients: What You Need for Seafood Stuffing
Main Players
- Flaked white fish (cod, haddock): 8 oz (225g) . Quality matters here! Fresh is best. Make sure it smells of the sea, not the fishmonger's floor.
- Cooked shrimp, chopped: 8 oz (225g) . Use decent sized shrimp. Small ones get lost.
- Crabmeat: 4 oz (115g) . Lump crab is lush, but backfin works too. Just pick out any shell, yeah?
Veggies and Flavour Boosters
- Olive oil: 1 tbsp
- Yellow onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Celery, chopped: 1 stalk
- Fresh parsley, chopped: 1/4 cup (15g)
- Fresh chives, chopped: 2 tbsp
- Fresh thyme leaves: 1 tbsp
Bready Goodness
- Panko breadcrumbs: 4 cups (200g) . These give the best texture. Trust me!
- Melted butter: 1/4 cup (60ml) . Unsalted is best, so you can control the salt.
- Egg, beaten: 1 large
- Dry white wine: 1/4 cup (60ml) . Pinot Grigio works a treat, but it's optional.
- Chicken or fish stock: 1/4 cup (60ml)
- Lemon: 1, zest and juice
Seasoning Notes
Old Bay seasoning is essential for that authentic New England taste. I remember my first time trying it. Oh my gosh! It was an instant classic.
Use 1 tsp it adds proper zing. Salt ( 1/2 tsp ) and pepper ( 1/4 tsp ) are the basics.
Season to taste! If you're not a fan of Old Bay seafood stuffing , try paprika and cayenne pepper to substitute.
Get Geared Up!
You don't need loads of fancy kit. But these are a must for the best seafood stuffing recipe :
Essential Tools
- Large skillet: For sweating those veggies.
- Big mixing bowl: To hold all the goodness.
- Zester and juicer: For the lemon.
- Knife and board: No explanation needed.
Clever Swaps
No fancy lemon zester? Use a cheese grater! Got no panko? Regular breadcrumbs, blitzed in a food processor will do the trick! I once made this using stale crusts and it turned out fantastic.
The secret is that seafood stuffing for pasta shells works well even with humble ingredients. Easy peasy!
The "Bob's Your Uncle" Seafood Stuffing: Simple, Stunning, Seafood Sensation!
Honestly, who doesn't love a good stuffing? Especially one packed with seafood! This seafood stuffing is so good, you'll be saying "Bob's your uncle!" after just one bite.
It's inspired by classic New England seafood, and it's dead easy to make. We're talking flaky fish, juicy shrimp, and sweet crab.
Perfect for stuffing fish, pasta shells, or just piling on a baked potato. Get ready to impress your mates!
This recipe is medium difficulty. The steps are simple, but you need to watch the seafood. Overcooking it is a tragedy! The flavours need to be just right.
Prep takes about 25 minutes , and cooking takes 30 minutes . Total time? Less than an hour! This recipe makes enough for 6-8 servings.
Prep Steps for the Perfect Stuffing
Essential mise en place: Get everything chopped and measured before you start. Honestly, this saves so much time and stress.
Time saving organization tips: Chop the onion and celery at the same time. Mince the garlic while the pan heats. Multi tasking is key!
step-by-step to Seaside Delight
- Sauté the aromatics: Heat 1 tbsp olive oil in a large skillet. Sauté 1 medium yellow onion and 1 celery stalk until soft. Add 2 minced garlic cloves until fragrant.
- Combine wet ingredients: In a bowl, mix the sautéed aromatics, 1/4 cup dry white wine , 1/4 cup chicken stock , 1 beaten egg , zest and juice of 1 lemon .
- Combine dry ingredients: Add 4 cups panko breadcrumbs , 1 tsp Old Bay seafood seasoning , 1/4 cup parsley , 2 tbsp chives , 1 tbsp thyme , 1/2 tsp salt , and 1/4 tsp pepper to the bowl. Mix gently.
- Gently Fold in Seafood: Carefully fold in 8 oz flaked white fish , 8 oz chopped cooked shrimp , and 4 oz crabmeat . Don't break up the fish too much!
- Assemble and Cook: For stuffing, use immediately. To cook separately, bake at 350° F ( 175° C) for 25- 30 minutes . The internal temp should be 165° F ( 74° C) .
Pro Tips for the Best Seafood Stuffing Recipe
Don't overcook the seafood! It'll become rubbery. Honestly, it's the worst.
Common mistakes to avoid: Overmixing the breadcrumbs. It makes the stuffing tough. Also, not tasting and adjusting the seasoning. Old Bay can be strong!
The great thing about the seafood stuffing for pasta shells recipe is that you can bake it. Also, you can make it ahead! Assemble it and keep it in the fridge for up to 24 hours before baking.
Then, just pop it in the oven when you're ready.
And there you have it! A seafood breadcrumb stuffing that's easier than finding a fiver in your pocket. I hope you enjoyed making my easy seafood stuffing and you get all the tasty rewards it offers!
Recipe Notes for the Perfect Seafood Stuffing
Right then, you've got the recipe for my "Bob's Your Uncle" Seafood Stuffing . Before you get your pinny on, let's have a proper chinwag about a few bits and bobs to make sure it turns out absolutely smashing! Honestly, even I've had my little mishaps in the kitchen.
I'll tell you all about it.
Serving Suggestions: Fancy It Up or Keep It Casual
So, you've made this delicious seafood stuffing . How do you show it off? For a bit of posh nosh, try plating it artfully next to some roasted asparagus.
If you're after something more relaxed, spoon it into baked potatoes.
Think about a nice beverage. A crisp Pinot Grigio complements the seafood beautifully. Fancy a non-alcoholic choice? Lemonade always does the trick.
Storage Tips: Keep It Fresh, Keep It Safe
Made too much? Don’t you worry! Refrigerate leftover seafood stuffing within 2 hours . Use an airtight container. It'll keep for 3 days .
Freezing? Absolutely! Put the cooled seafood stuffing into freezer safe bags. Squeeze out the excess air. It’s good for up to 2 months . Defrost it overnight in the fridge before reheating.
Reheating is easy! Pop it in the oven at 350° F ( 175° C) until heated through. Or microwave it in short bursts, stirring occasionally. Make sure it's piping hot!
Variations: Make It Your Own
Got dietary needs? No sweat! For a gluten-free version, just swap in gluten-free breadcrumbs. Easy peasy!
Want to ring the changes? Add some seasonal flair. In autumn, consider adding some butternut squash. This adds a touch of sweetness!
Nutrition Basics: Goodness in Every Bite
This seafood stuffing packs a punch! It’s full of protein from the seafood , which is great for building and repairing tissues.
The breadcrumbs add carbs for energy. It is also a good source of Omega-3, from the seafood base. These are good for your health.
Just remember, like any good thing, enjoy it in moderation.
So there you have it! All the tips and tricks to make your seafood stuffing a roaring success. Now get in the kitchen and give it a go!.
Frequently Asked Questions
Can I make seafood stuffing ahead of time?
Absolutely! You can prepare the seafood stuffing up to 24 hours in advance. Just store it covered in the fridge. When you're ready to bake (or stuff!), add a splash of extra stock if it seems dry, and cook as directed.
Think of it like prepping for a bank holiday barbeque get everything sorted in advance for a stress free experience!
What's the best way to store leftover seafood stuffing?
Leftover seafood stuffing should be stored in an airtight container in the refrigerator within two hours of cooking. It will keep for 2-3 days. When reheating, ensure it reaches an internal temperature of 165°F (74°C) to be on the safe side. No one wants a dodgy tummy after enjoying this lovely dish!
I don't have all the seafood listed. Can I substitute ingredients in this seafood stuffing recipe?
Yes, you can definitely make substitutions! Feel free to use whatever seafood you have on hand or prefer. Lump crab meat is lush, but flaked crab will work too! You could also add scallops, mussels, or even lobster if you're feeling fancy.
Just make sure the seafood is cooked and properly drained before adding it to the mixture.
What can I serve with seafood stuffing?
Seafood stuffing is incredibly versatile. It's amazing stuffed into a whole roasted fish, baked pasta shells or chicken breasts. You could also serve it alongside roasted vegetables like asparagus or green beans for a complete meal.
A squeeze of fresh lemon juice or a dollop of tartar sauce is the perfect finishing touch. And of course, a crisp glass of white wine never goes amiss!
Can I freeze seafood stuffing?
Freezing seafood stuffing is possible, but the texture might change slightly, especially with the breadcrumbs. For best results, cool the cooked stuffing completely, then wrap it tightly in plastic wrap and then foil, or place it in a freezer safe container. It can be stored in the freezer for up to 2 months.
Thaw overnight in the refrigerator before reheating thoroughly.
The Bobs Your Uncle Seafood Stuffing
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 280-350 |
|---|---|
| Fat | 10-15g |
| Fiber | 2-3g |
