« Cooking Class: Salad with Apple, Endive and Roasted Fennel | Main | Cooking Class: Spinaci (Spinach Gratin) »

Cooking Class: Baked Orzo Pasta with Seafood

This is a delicious Mediterranean-influenced seafood dish that is perfect for entertaining. The fish and shrimp are cooked in the orzo which keeps them very moist, so it is a very ‘forgiving’ seafood recipe. I use a Le Ceuset Doufeu Oven to cook it in because it goes easily from stove top to oven, and you can bring right to a buffet where it will stay warm for quite a while.

Here's a tray of the ingredients. Sorry, it all got eaten before we got a chance to take a photo!

orzo-ingredients.jpg

Baked Orzo Pasta with Seafood

Olive oil
2 onions, diced
4 cloves garlic, finely chopped
1 yellow or orange pepper, finely chopped
1 1/2 cups orzo pasta
4 cups chicken broth
1 28-ounch can diced tomatoes
1 1/2 teaspoons dried Herbs de Provence
Salt and freshly ground black pepper, to taste
2 pounds mild white fish (such as Halibut), skin and bones removed and cut into 1-inch pieces
1 pound peeled, deveined, cooked baby shrimp
A couple tablespoons chopped Italian flat leaf parsley
16 ounces feta cheese, crumbled

1. Preheat oven to 400 degrees.

2. Put a large Dutch oven over a medium flame and add some olive oil. Add the onions and saute for few minutes, then add the garlic, yellow pepper and orzo and saute a couple more minutes.

3. Add the broth, tomatoes, herbs and seasoning, bring to a boil and then simmer, uncovered for 10 minutes. But stir often, it can stick.

4. Remove from heat and stir in the fish. Cover and bake for 8 minutes.

5. Gently fold in the shrimp, parsley and feta and continue baking, uncovered, for another 8-10 minutes. It should be bubbly and the fish cooked through. Serve directly from the Dutch oven.

Serves 8-12

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on March 29, 2008 1:13 PM.

The previous post in this blog was Cooking Class: Salad with Apple, Endive and Roasted Fennel.

The next post in this blog is Cooking Class: Spinaci (Spinach Gratin).

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2005 - 2011 Krista Harris