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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 10 |
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Yummy for people who enjoy seafood...like me! Ingredients:
20 baby squid |
3 cups of milk |
2 tbsp olive oil |
8 minced, garlic cloves |
2 small onions, chopped |
2 large carrots, chopped |
2 tomatoes, chopped |
1 small fennel bulb, diced |
1/2 cup tomatoe paste |
1 cup dry white wine |
3 cups chicken stock |
1/2 bunch fresh parsley |
1/2 bunch fresh thyme |
1/2 bucnh fresh tarragon |
2 bay leaves |
1 tsp black peppercorns |
1 tbsp saffron threads |
1/2 cup oil packed sundried tomatoes |
6 baby fennel bulbs halved |
10 fresh oysters |
10 fresh oysters |
20 little neck clams |
20 fresh mussles |
6 fillets fresh sea bass |
salt and pepper |
Directions:
1. Soak squid in milk for 1-5 hours
2. Heat olive oil in large pot, stir in garlic, onions, carrots, tomatoes and diced fennel, saute the vegetables
3. Stir in tomatoe paste and cook ten minutes
4. pour in wine and turn up the heat and boil, then add the chicken stock, parsley, tarragon, thyme, bay leaves, pepperorns and saffron. return to a boil
5. simmer till reduved to 1 1/2 cups
6. strain the liquid and discard the solids
7. heat the two Tbsp olive oil, stir in garlic. Add the sundried tomatoes and fennel. pour in broth and chopped thyme
8. bring to a boil and place oysters on top of the fennel and cover
9. set the clams and mussles into the pot. cook until the shell fish begins to open and stir in the drained squid cook until the squid firms
10. while the shellfish cooks season the bass with salt and pepper
11. cook the fish in oil till done
12. eat it however you choose, dig right in or server with rice
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