Sea Food Casserole with tomato Provençal bruschetta


Ingredients 1 person

  • 60 g seabass fillet

  • 2 pc tube of calamari small size (clean)

  • 5 pc of shrimps (shell off)

  • 5 pc mussels

  • 50 g gurnard filet or scorpion fish

Fish broth for the soup

  • 50 ml olive oil

  • small bunch basil leaves

  • garlic 1 piece

  • small bunch of fresh parsley

  • fresh marjoram

  • 2 pc tomato cut in pieces

  • fish bones of (seabass, scorpion fish, shrimp shell, mussels juis)

  • white wine (aromatic wine Sauvignon blanc)

  • 1 ltr fresh vegetable broth

Bruschetta Provençal

  • 3 pc cherry tomato

  • 2 pc black Kalamata olives

  • basil leaves

  • capers

  • olive oil

  • fresh marjoram

  • olive oil

  • salt/black pepper  


clean all fish well by removing bones and skin. Then cut the sea bass and scorpion fish into small cubes, the squid into rings. Remove the thread from The mussels and boil. shell off the prawns, and put everything in the fridge.

For the fish broth use a saucepan, add the olive oil, the garlic, the basil, the marjoram and the fresh parsley. brown all well, add the fish bones and brown everything some more. add the tomato and the white wine, and braise until it is reduced. add the vegetable broth and let it cook slowly for 20 minutes.  adjust salt and pepper, pass everything through a thin filter and reduce the fish liquid to a perfect consistency.

add the fish and squid, Which have been already cut in cube or ring and let it cook for 5 minutes, no more. Then let it rest to get all the flavor Out.

Prepare the bruschetta with the cherry tomatoes, garlic, black olives, capers, oregano, olive oil, salt and pepper, and serve it in a toasted bread crouton.


In a deep dish serve fish soup with the bruschetta a la Provençale, Add a small garnish of fragrant herbs.

Buon appetito!