Mozzarella-crusted seafood bake

Halve any large pieces of seafood. Trim the edges of the mussels.

Ingredients

25 g	Butter
1 medium	Onion, diced
1	Carrot, diced
2 cloves	Garlic, crushed
1 cup	Milk
1 cup	Fish stock
1 pinch	Saffron, a generous one
1 pinch	Dill leaves, dried, a good pinch
⅓ cup	White wine
⅓ cup	Flour
250 g	Mussels (Main)
250 g	Squid ring (Main)
250 g	Prawns, shelled and deveined (Main)
½ cup	Fresh breadcrumbs
75 g	Fresh mozzarella, thinly sliced

Directions

1. Preheat the oven to 180°C on fan-bake.
2. Melt the butter in a heavy saucepan. Add the onion, carrot and garlic and cook on low heat until softened.
3. Meanwhile, heat the milk, stock, saffron and dill until nearly boiling.
4. Add the wine to the vegetables and cook until almost evaporated. Sprinkle in the flour and stir for about 1 minute. Slowly stir in the hot stock combo, until thick. Simmer on low heat for about 3 minutes.
5. Add the seafood and heat through for about 3-5 minutes.
6. Pour into a 20cm baking dish or 4 individual baking dishes and top with the breadcrumbs and cheese. Fan-bake for about 10 minutes, until hot and golden.

More cheesy eggy recipes from Jan

• Mini cheese and bacon tartlets
• Cauliflower cheese quiche