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
Copyright © 2005 Kitchen On Fire LLC
www.kitchenonfire.com
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