The Ultimate Seafood Feast

Ultimate Seafood Feast

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 or even pasta. 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:

Ultimate seafood feast

The Ultimate Seafood Feast.

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 or even pasta. 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:

Ingredients
  

  • 3 tablespoons olive oil
  • 1 finely diced onion
  • 1 finely diced celery stalk
  • 6 cloves of minced garlic
  • salt pepper, dry oregano to taste
  • ½ 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

Instructions
 

  • 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

Video

Notes

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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