Seafood Casserole

Sauté the diced onion in butter and oil until it softens.

Add the colored bell peppers, chili, minced garlic, chopped celery, and fennel seeds.

Stir and cook until the vegetables become tender and fragrant.

Add the seafood (shrimp, squid, fish fillet) and mix with the vegetables.

Season with fish spices, salt, and black pepper, then stir for about two minutes to absorb the flavors.

Add the flour and mix well until it dissolves.

Pour in the milk and cream, stirring until combined.

Add the vegetable stock powder and let the mixture simmer over medium heat for five minutes until it thickens.

Transfer the mixture to a clay baking dish.

Sprinkle mozzarella cheese and a little dried thyme on top.

Bake in a preheated oven at 200°C (392°F) until the cheese becomes golden and bubbly on top and bottom.