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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is recipe I pried out of chef at a favorite restaurant when he took this off the menu. Now I don't have to specially request! : ) Please note that amounts are approximate as are types of seafood; change to your liking. Don't forget to make garlic bread to sop up the juices! **Sometimes I also like to sub tarragon for basil, but be sure you like the flavor of tarragon before you do this! Ingredients:
4 -6 haddock fillets (tilapia or other firm white fish works well, too) |
1/2 lb scallops |
1/2 lb shrimp |
1/2 lb clam |
1/2 lb mussels |
16 ounces fish stock (or clam juice) |
16 ounces marinara sauce (use only quality) |
8 ounces white wine (again, only quality) |
1 tablespoon garlic, fresh minced |
1 teaspoon olive oil |
1 tablespoon thyme, fresh |
1 tablespoon oregano, fresh minced |
1 tablespoon basil, fresh minced |
1 teaspoon red pepper flakes |
1 dash salt |
1 teaspoon black pepper, fresh ground |
Directions:
1. Clean seafood as necessary, keep cold.
2. Saute garlic and red pepper flakes in olive oil until barely transluscent.
3. Add fish stock, marinara sauce and wine and cook for about 10 minutes.
4. Add thyme and oregano and cook for additional few minutes.
5. Add salt and pepper if desired, then bring to boil, add fish and seafood. Reduce heat, simmer for 8 minutes.
6. Serve sprinkled with basil.
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