Seafood Casserole

Recipe by Molly Banks, recent giveaway winner of the Level 1 Freedive Class at Bamboo Reef 

Ingredients

Note: you can use any white fish and crab you catch, and don't have to add prawns. Pick and choose what sounds good to you.

• 1 1/2 lbs. white fish cut into 1-inch cubes

• 2 crabs, cracked (about 5 lbs uncracked)

• 1/2 lbs prawns, deshelled and deveined

• 2 Tbsp. olive oil

• 1/2 green bell pepper

• 1 yellow onion, chopped

• 4 cloves of garlic, put through a press

• 2 cups of long-grained rice

• 3 1/2 cups clam juice

• 1 cup white wine

• 1 - 8 1/2 oz. can artichoke hearts with liquid

• Garden Herbs

• Lemon Wedges

• Salt and pepper to taste

Method: 

Heat oil in a large saucepan. Add green pepper and onion. Cook until starting to become tender. Then add the garlic and sauté until onion is translucent.

Pre-heat oven to 350 degrees. Stir rice, clam juice, wine, salt and pepper in with the green pepper, onion, and garlic. When it boils, put it into a large Pyrex dish or casserole dish. Cover and bake for 40 minutes.

Stir in the seafood and artichokes with their liquid. Cover and bake for 10 more minutes.

Garnish with fresh chopped herbs like parsley and thyme, squeeze lemon wedges over and enjoy!