South African Inspired Seafood Bobotie Brunch Casserole

Allergens

Fish, Shellfish, Dairy

Ingredients

• 1 lb fresh white fish fillets (haddock or cod)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp tomato paste
• 1 cup milk
• 6 large eggs
• 1/4 cup chopped parsley

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch casserole dish and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened and fragrant.
3. Stir in curry powder, cumin, paprika, nutmeg, salt, and pepper. Cook for 1 2 minutes to release the spices' aroma.
4. Mix in tomato paste and cook for another minute. Gradually add milk while stirring continuously.
5. In a separate bowl, whisk together eggs and add to the skillet, stirring well to combine.
6. Remove from heat and let it cool slightly. Stir in fish fillets, shrimp, and parsley until evenly coated.
7. Pour the mixture into the prepared casserole dish, ensuring an even layer.
8. Bake for 35 40 minutes or until the egg custard has set and a golden crust forms on top. Let it rest for 10 minutes before serving.

Chef’s Insight

To maximize flavor, let the spice mixture cook for a few minutes before adding milk. This helps release the spices' aroma and enhances the overall taste.

Notes

Ensure all ingredients are fresh to achieve the best flavor and texture.