Friday, April 2, 2010

seafood stew

with easter now upon us, seafood is the prefered option for many reasons,this great seafood stew is both light and filling, and the flavours you get from really fresh seafood will make all the difference.

what you need
½ cup olive oil
4 cloves garlic, sliced
600g medium green prawns, peeled and butterflied
500g squid, cleaned, sliced into rings
1 fillet anchovy, chopped
½ cup white wine
400g can Italian chopped tomatoes
½ cup coarsely chopped Italian parsley
500g firm white fleshed fish fillets, such as cod or grouper cut into thick strips
600g black mussels, cleaned
extra parsley, to serve

what to do
Heat olive oil in a large oven-proof dish over a medium heat. Add garlic and prawns, cook until prawns are golden brown all over, remove prawns from dish and any garlic slices which are over-browning.

Add squid to dish and cook until golden, remove from pan and set aside. Stir in anchovy, wine, tomatoes and parsley and then bring to boil.

Scatter prawns, squid and fish over sauce in dish. Arrange the mussels standing up-right around edge of pan. Cover with foil, simmer gently for 10 minutes or until mussels have opened and seafood is just cooked through.

Season with salt and pepper, serve with lot of crusty bread

stuffed baby squid

what you need
50g fetta, crumbled
½ chorizo (75g), finely chopped
1 tomato, diced
grated rind of ½ lemon and juice of 1 lemon
1 cup (70g) fresh breadcrumbs
1/3 cup chopped parsley
1 tablespoon chopped oregano
6 squid tubes, cleaned
1 tablespoon olive oil

what to do
Preheat barbecue or fry pan
Combine fetta, chorizo, tomato, lemon rind, breadcrumbs, parsley and oregano in a bowl. Season with pepper. Spoon into squid tubes and secure with toothpicks. Brush with oil.

Cook squid for 2 minutes each side. Drizzle with lemon juice and cook for another 2 minutes, until opaque and well browned. drizzle with some good olive oil, Serve with lemon wedges."

Ce careful not to overcook or the squid will become very tough