Mediterranean-style Seafood and Vegetables under a Cheesy Potato Crust


2 pounds potatoes
1 large leek
1 tablespoon olive oil
1 clove garlic, crushed
1 can (14-1/2 ounces) chopped tomatoes
1/4 teaspoon dried oregano
3/4 pound frozen cooked mixed
seafood, including mussels, shrimp, and squid
2 tablespoons grated parmesan


  1. Peel the potatoes and cut into 1-1/2- to 2-inch chunks. Transfer them to a large saucepan. Add boiling water, cover, and return them to a boil. Simmer for 10 minutes, or until they are tender.
  2. Meanwhile, preheat the broiler to high.
  3. Slice the leek.
  4. Heat the oil in a saucepan and cook the leek and garlic over high heat for 2-3 minutes, stirring regularly, until the leek has softened.
  5. Stir in the tomatoes, rinsing out the can with 1 tablespoon of water. Add the oregano and return to a boil. Reduce the heat, cover, and simmer for 2 minutes.
  6. Add the frozen cooked seafood to the pan with the tomatoes and return to a boil. Stir, cover, and simmer for another 2 minutes, or until the seafood is thoroughly heated through. Season to taste. Pour into a 6-cup or 10-inch ovenproof dish.
  7. Drain the potatoes and mash them. Spoon the potatoes evenly over the seafood, using a fork to spread there up to the edge of the dish. Sprinkle with parmesan and broil for 12-13 minutes, or until the topping is golden.

Makes 4 servings.

Cook’s Tips

  • Cutting root vegetables into chunks and using boiling water from a kettle reduces cooking time and saves energy. Pour in just enough water to cover the vegetables and use a large pan that covers the heating element on your stove.
  • The green parts of leeks add color, flavor, and nutritional value. Thinly Slice the leek and separate into rings so that any grit can be washed away when rinsed in a colander under cold running water.
  • Baking potatoes are ideal for this recipe as they tend to break down quickly when boiled, making them easy to mash.

Source: Super Foods Cookbook