Step 1.
Preheat oven to 180C/160C fan-forced. Heat 1 tbsp oil in a large, non-stick frying pan over medium heat. Cook the pancetta and onion, stirring, for 5 minutes or until lightly browned. Add the garlic and capers. Cook, stirring, for 1 minute. Add the tomato paste and chilli flakes, if using. Cook, stirring, for 30 seconds. Gradually add the stock, then the cream, stirring to combine. Transfer to a 2.5L (10-cup) capacity ovenproof baking dish.
Step 2.
Wipe out pan and heat the remaining oil over medium-high heat. Sear the salmon, top-side down, for 2 minutes or until golden. Transfer to a board and gently cut or break up into large chunks.
Step 3.
Add salmon and prawns to the dish, nestling into the sauce. Bake for 20 minutes or until seafood is cooked through and sauce is hot and bubbling around the edges. Season with salt and freshly ground black pepper. Sprinkle with basil leaves and serve with crusty bread.
Enjoy!!
With thanks to: www.taste.com.au
Ingredients
Directions
Step 1.
Preheat oven to 180C/160C fan-forced. Heat 1 tbsp oil in a large, non-stick frying pan over medium heat. Cook the pancetta and onion, stirring, for 5 minutes or until lightly browned. Add the garlic and capers. Cook, stirring, for 1 minute. Add the tomato paste and chilli flakes, if using. Cook, stirring, for 30 seconds. Gradually add the stock, then the cream, stirring to combine. Transfer to a 2.5L (10-cup) capacity ovenproof baking dish.
Step 2.
Wipe out pan and heat the remaining oil over medium-high heat. Sear the salmon, top-side down, for 2 minutes or until golden. Transfer to a board and gently cut or break up into large chunks.
Step 3.
Add salmon and prawns to the dish, nestling into the sauce. Bake for 20 minutes or until seafood is cooked through and sauce is hot and bubbling around the edges. Season with salt and freshly ground black pepper. Sprinkle with basil leaves and serve with crusty bread.
Enjoy!!
With thanks to: www.taste.com.au
