Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water.
100ml extra virgin olive oil
5 cloves garlic, chopped
2x 400g cans Italian tomatoes in juice, mashed
Pinch of not chili flakes
1 tsp toasted coriander seeds
100ml white wine
16 live mussels, well scrubbed and debearded
4x 150g boned fillets of white fish (skin on) such as snapper, John Dory
Salt and freshly ground black pepper.
Coarsely chopped flat leafed parsley to serve.
Put the oil into a heatproof roasting dish or frying pan big enough to hold the fish side by side, over moderate heat. Add the garlic and fry for 20 seconds without browning. Add the tomatoes, chilli flakes and coriander seeds and mix well.
Allow the tomatoes to become very hot. Add the wine and let it bubble for 320 seconds then add water.
Place the mussels and fish in the dish side by side and adjust the heat so that the mixture is simmering. Simmer the mussels and fish in the mixture, basting them constantly for 5 minutes until the mussels are open and the fish just cooked through.
Add the scallops and cook 3-4 minutes.
Remove from the heat and either carefully lift the seafood out of the dish onto a warm serving platter and spoon the sauce over it.
Sprinkle with parsley.
A quick and hearty tasty Scallop recipe.30g butter1 Tablespoon of very finely chopped onion.1 heaped T flour1 small bay leaf150mils dry white wine1/2 cup milk1 tsp lemon zest1/4 tsp salt and black pepper to taste6 slices French bread - 3-4cm thick and lightly...
240ml white wine3 sliced and diced shallotsJuice of 2 limes2cm knob fresh grated ginger30ml cream1 tsp butter cut into small pieces3/4 cup chopped seeded best quality tomatoes2 tbsp coriander chopped1/2 tsp salt 1/4 tsp pepper1 1/2 cups hot cooked linguineCooking...