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

Seafood Mediterranean

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

Directions

  1. Season the prawns & fish with salt & pepper. Pick through the mussels discarding any open or bad ones.
  2. Heat a buffet casserole pan on med-high to high heat.
  3. Sauté the chorizo for a few minutes until browned. Add the garlic, onions & fennel; sauté for about 5-6 minutes.
  4. Add in the tomatoes, wine, thyme & bay leaf; bring to a boil, then reduce to a simmer for about 10-15 minutes.
  5. 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.
  6. Remove the cover & whisk in the ½ & ½ (optional) until well blended. Season with salt & pepper, and garnish with parsley.
  7. 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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Anolon Delicious Future - Delicious Recipes - Seafood Mediterranean