Seafood Marinara Sauce
Faraway Child and her husband love seafood marinara. I've never made it before due to the lack of seafood eaters in my household. Fish is fine - but clams and calamari? No way. So this was a fun experiment and I think we hit on a winner.
Ingredients:
- 500 grams (3-4 cups) of canned whole tomatoes. I found Italian canned tomatoes and canned whole cherry tomatoes in 250 gram cans at BSC.
- 1 yellow onion - peeled and cut in half
- 2 garlic cloves - peeled and slightly crushed
- 1 cup white wine - split.
- 1 lime
- 2 lemons
- 1 tsp oregano
- salt to taste
- 1-2 Tbsp butter
- Seafood mix - prawns, clams, squid, fish. (16 clams/12-15 prawns/squid or deboned fish)
- pasta - linguine noodles work great.
- serve with extra lemon wedges and some cut up basil
The sauce is based on Macella Hazan's simple marinara sauce recipe found all over the internet. Tomatoes, onions, salt, butter. Pretty easy and like most of Marcella's recipes - wonderful.
I add garlic and wine to the initial recipe because we were looking for a brighter sauce to set the stage for the seafood.
Canned tomatoes go into deep skillet. The halved onions and garlic cloves are laid into the sauce. These are going to be removed later so don't spread them around. Add 1/2 cup of wine, simmer with lid partially off for about 45 minutes. Check mid simmer and turn over onions carefully.
Start water for pasta. Salt liberally. Prep all the seafood and leave in fridge to chill. When onions are soft, remove them with the garlic. Crush tomatoes (or not!) for desired consistency.
Add to sauce:
- 1/2 cup of wine and the juice of one lime and lemon.
- 1 tsp oregano
- 1-2 Tbsp butter - mix and taste
- Salt and pepper as needed.
I think some chili flakes wouldn't be bad. Go ahead and turn off heat until ready to bring sauce back up to a simmer for seafood cooking. (You could even do this part ahead and then simply reheat before adding seafood. If sauce feels a little thick - add a little water).
Finish off pasta before adding the seafood to the sauce. Drain pasta and then throw back into pot with some olive oil - maybe a little lemon juice - and then start the seafood cooking.
Have sauce simmering and add in the clams and prawns. Add squid when prawns start pinking up. Add fish and put lid on. Wait for clams to open - and fish to be cooked.
Turn off heat and serve over pasta. You could mix the pasta into the sauce and then serve up with some lemon wedges and basil (if desired) on the side.
Because this is a seafood dish - you could serve white wine but a mellow red would work too. A Caesar salad would be nice - with some fruit or pandan cake for dessert :)
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