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Week 50: Mediterranean Seafood Casserole
Serves: 4 People
Ingredients:
8 tiger prawns
4 langoustines
8 sea scallops
16 mussels
20 clams
8 baby cuttlefish
8oz calamari rings
10oz salmon fillet (cut in 4 pieces)
10oz rockfish fillet (cut in 4 pieces)
1 onion (finely chopped)
2 garlic cloves (finely chopped)
12 basil leaves (cut in fine stripes)
1oz parsley (finely chopped)
1 orange (grated zest)
1 lemon (grated zest)
1oz capers
2 cups tomato sauce
1 glass dry white wine
Chili flakes
Directions:
- Put a shallow pan on maximum heat, add clams and mussels, add the white wine and cover.
- When shells are opened, set a side and strain the liquid.
- In another big pan, heat a drizzle of olive oil and sear all the seafood. First the langoustines split in half, then the baby cuttlefish, calamari, rockfish, salmon and scallops. Season and set aside.
- Using the same pan, sauté in olive oil onion, garlic, parsley and chili flakes.
- Add back the seafood and smoke it off with a drizzle of white wine. Add the tomato sauce, let it reach the boil and pour in the shells with their cooking liquid.
- Finish with capers, basil, orange and citrus zest.
- Serve in four big bowls dividing all the seafood equally and add to each a couple of slices of toasted baguette, an additional drizzle of extra virgin olive oil and chopped parsley.
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