Seafood Saganaki with Goats Cheese
We very finely chopped an onion and fried until softened with
a few crushed garlic cloves in Greek olive oil. We added a tin
of chopped tomatoes, a teaspoon of dried oregano some water and
lemon juice. We added salt and pepper and reduced the sauce until
it was nice and thick (about an hour).
We folded in some prawns, mussels and squid rings to the sauce.
Traditional saganaki uses feta cheese but we wanted to try something
different. So we crumbled over goats cheese and put it all into
a casserole dish. We then baked it in the oven at 180°C for
We served it with warm crusty bread.