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Ingredients

1 lb Mussels, scrubbed & de-bearded
1/2 lb Large prawns, peeled & de-veined
1/2 lb Thick white fish (cod, bass or tilapia), cut into 1" chunks
1/2 lb Chorizo or other smoked spicy sausage, cut into 1/2" pieces
6 cloves Garlic, minced
2 medium Onions, diced
2 bulbs Fennel, sliced thin
5-6 cups Fire Roasted (or regular) Diced or Crushed Tomatoes
1 cups Crisp White Wine
1/2 cup Half & Half (optional)
1 each Bay leaf
1 tbsp Fresh thyme leaves
3/4 cup Parsley, minced
To taste Salt & pepper

Seafood Mediterranean

Meal: Dinner
Cuisine: Mediterranean
Ingredient: Seafood
Season: Summer
Contributor: Kitchen on Fire

Directions

Season the prawns & fish with salt & pepper. Pick through the mussels discarding any open or bad ones.
Heat a buffet casserole pan on med-high to high heat.
Sauté the chorizo for a few minutes until browned. Add the garlic, onions & fennel; sauté for about 5-6 minutes.
Add in the tomatoes, wine, thyme & bay leaf; bring to a boil, then reduce to a simmer for about 10-15 minutes.
Stir in the seafood & cover with the lid; continue to simmer for about 8-12 minutes until the mussels have opened & the prawns & fish are just about done.
Remove the cover & whisk in the ½ & ½ (optional) until well blended. Season with salt & pepper, and garnish with parsley.
Place buffet casserole pan on the cradle and keep warm with the butane burner.

Equipment

Anolon Chef's knife
Anolon Whisk
Anolon Spatula
Covered Buffet Casserole
Cradle with Butane Burner

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