Seafood Casserole / Frutte di Mare in Padella

This casserole is a takeoff on the traditional dish known as Frutte di Mare (Fruits of the Sea), which combines a variety of fish and shellfish in a vinaigrette.

Serves 4-6


  • 2 tablespoons Filippo Berio olive oil
  • 2 medium leeks (white part only), diced
  • 1 cup diced fennel (white bulb only)
  • 1 medium red bell pepper, diced
  • 1/4 cup minced fresh Italian parsley leaves
  • Salt to taste
  • 1/2 pound squid rings, fresh or frozen
  • 1 pound swordfish, cut into 1-inch chunks
  • 1 pound sea scallops, cut in half crosswise
  • 1 pound medium shrimp, peeled
  • 2 Juice oflimes
  • 1 cup canned cannellini beans, drained and rinsed well
  • 1 cup dry white wine
  • 2 cups rinsed fresh spinach leaves, torn into pieces
  • Ingredients


  1. Heat the olive oil in a cast iron or other skillet over medium-high heat.  Stir in the leeks, fennel, bell pepper, and parsley and cook until the leeks begin to soften.  Season the mixture with salt.  Transfer the mixture to a dish.
  2. Add the squid and swordfish to the pan and sauté until the squid and swordfish turn opaque.  Stir in the scallops and the shrimp.  Continue to cook for 3 to 4 minutes.  Stir in the lime juice and season the mixture with salt.  Return the diced vegetable mixture to the pan; stir the ingredients gently but well.  Stir in the beans.
  3. Raise the heat to high and pour in the wine and allow it to cook for 1 minute over high heat.  Lower the heat, cover the pan, and simmer for 5 minutes.  Uncover and scatter the spinach over the top of the fish.  Cover the pan and cook for 2 or 3 minutes or just until the spinach has wilted.  Mix the spinach carefully into the ingredients and serve hot in soup bowls.
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