The ultimate seafood feast. You all asked me for a divine seafood dish, so here it is. It’s absolutely perfect in a beautiful white wine tomato sauce and incredibly delicious with crusty bread. You can use any seafood you love for this dish and I will give you all of the tips in my notes. This recipe makes 4-6 portions but feel free to add as much seafood as you like. You will need:
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3 tablespoons olive oil
1 finely diced onion
1 finely diced celery stalk
6 cloves of minced garlic
salt, pepper, dry oregano to taste
1/2 cup white wine — I used Pinot Grigio, any will work or use veggie stock instead
2.5 cups tomato sauce
2 cups water, fish stock, or veggie stock
1 bay leaf
1 piece of any white fish or salmon that’s cubed
12 pasta clams or any small clams that were washed and scrubbed
8 jumbo tiger shrimp peeled and deveined
6 large scallops
parsley or basil for garnish
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Please note: you can use cod, halibut, salmon, or any fish or seafood you love. You can use muscles or crab too. Any tomato sauce works just chose something cleaner —our homemade one only has salt tomatoes and basil in it. If any of the clams don’t open up, throw those out as they are an indication that they are bad.
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in a skillet with high sides or in a pot add the olive oil and let it heat up on medium heat. Sauté the onions, celery, and garlic for a few minutes until translucent. Add salt pepper and dry oregano to taste and you can taste and adjust later on as well. Add the white wine and let it reduce for about a minute or two. Stir in the tomato sauce and water, or you can even use fish stock or veggie stock as well for more flavor. Add a Bayleaf, let it come to a boil, reduce the heat to medium low and let it second until your desired consistency. Mine was perfect after an hour. After the sauce has reduced add the fish, washed and scrubbed clams and let it boil for 2 minutes. Add the shrimp and scallops and let them go until the clams open up which should take another 3-4 minutes. Garnish with parsley and enjoy with crusty bread or on pasta.
-HAPPY EATING-
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Let me show you how easy it is to make the ultimate seafood feast in a tomato and white wine sauce let’s go medium heat add olive oil saute the onions garlic and celery season with salt pepper dry oregano and let it go for a few minutes add the wine and reduce it
For a minute tomato sauce and water or stock bay leaf and semi-cover until it’s thickened add any white fish or salmon clams that are washed and scrubbed shrimp and scallops and let it go for five to seven minutes or until the clams open up top it off with fresh parsley
Enjoy with crusty bread and follow for more
1 Comment
First I guess