GEOFF’s Seafood Stuffing

This vibrant seafood stuffing is designed to elevate oily fishlike Coorong Mullet, Sardines, Tommy ruff, Ōra King salmon, or Australian salmon. A base of crustless sourdough bread is enriched with butter and studded with currants soaked in verjuice for a sweet, tangy lift. Briny capers, lemon zest, and generous handfuls of fresh dill and parsley bring brightness and depth, making this stuffing equally bold and balanced—perfect for whole-roasted or filleted fish preparations.

⏱️ Preparation Time: 10-15 minutes
🍳 Cooking Time: 20-25 minutes
🍽️ Serves: 8

📝 Seafood Stuffing Ingredients:

• 300gm sourdough bread, cubed and crusts removed
• 100gm butter
• 150gm currants, soaked in verjuice
• 20gm capers, rinsed and strained if salted
• 3-4 anchovies, chopped
• 75gm Pine nuts, lightly roasted
• 3 garlic cloves, finely minced
• 90-120pm fresh dill, chopped
• 90-120gm flat leaf parsley, chopped
• 120ml Extra Virgin Olive Oil
• Finely grated zest of two lemons
• Sea salt and Black pepper to taste
• Finely grated zest of two lemons
• Sea salt and black pepper to taste

👩‍🍳 Steps:

1. Tear the sourdough bread into small croutons. Heat the butter in a fry pan until melted, on Induction setting 6. Add bread and toast until golden.to come to room temperature.
2. Strain currants from the verjuice add to the pan along with capers and lemon zest. Remove from heat and mix the pinenuts and herbs through to combine.
3. Stuff or Bake: Use immediately to stuff whole fish like sardines, tommy ruff, king salmon, or Australian salmon. Alternatively, press into a baking dish and roast at 200°C for 20 minutes until golden and crisp on top.

🥣 Serving Suggestions:

1. Stuff into whole fish such as Ōra King Salmon, Murray Cod, Barramundi, Coral Trout before baking or grilling.
2. Serve as a warm side dish alongside roasted Ōra King Salmon fillets
3. Use as a seafood-friendly filling for baked vegetables like capsicum or zucchini

📝 Notes:

• You can remove the Sourdough aspect if using with Tommy Ruff, Mullett, Sardines…
• Adjust quantities of the capers or anchovies to taste

Download Recipe Here

🧊Storage:

Fridge Friendly Instructions: Store this stuffing in an airtight container in the refrigerator for up to 3 days. Make sure the stuffing has cooled completely to room temperature before refrigerating to prevent condensation and sogginess.

Freezer Friendly Instructions: Allow the stuffing to cool completely to room temperature. Portion into airtight freezer-safe containers or heavy-duty freezer bags. Press out as much air as possible to prevent freezer burn. Label with the date and freeze for up to 2 months. Once thawed, use within 24 hours.

🥗Nutritional (8 servings, amount per serving):

• Calories – 834
• Kilojoules – 3,506
• Total Fat – 30gm
• Saturated fat – 10gm
• Monounsaturated Fat – 10gm
• Polyunsaturated Fat – 2gm
• Trans Fat – 0gm
• Cholesterol – 0mg
• Sodium – 1,001mg
• Potassium – 8,424mg
• Total Carbohydrate – 75gm
• Dietary Fibre – 50gm
• Sugars – 25gm
• Protein – 49gm
• Vitamin A – 8%
• Vitamin C – 16%
• Calcium – 2%
• Iron – 8% 

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.