For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
re bright pink and the seafood is slightly opaque, 3 to
minutes. Add olive oil, Italian seasoning, parsley, bouillon cubes, and
Pour in white wine and seafood stock; sprinkle in saffron threads
rown. At this point, remove seafood from the skillet with a
Cover with 1/2 the Italian cheese blend. Add lobster and
Pour seafood stock, wine, and olive oil
platter, then arrange the seafood and meats around them, on
Heat oil in large stock pot.
Add sausage and cook until browned.
Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
Serve over fettucini or w/ fresh sourdough bread.
Place seafood and all sliced vegetables in baking dish.
Add salt and pepper, then add Italian dressing.
Cover and bake at 350\u00b0 for 30 to 45 minutes (check vegetables to desired tenderness).
Meanwhile, cook pasta according to package directions.
Add seafood and vegetables mixture over pasta and add grated Romano cheese.
he scallions, garlic, shallots, and seafood. Saute until aromatic and the
Clean all seafood.
Cut salmon and swordfish into 1-inch cubes.
Crush tomatoes by hand.
Remove bay leaf from can.
In a 14-inch skillet, combine crushed tomatoes, tomato paste, 1 1/2 chopped garlic cloves and 1/4 ounce chopped basil.
Bring to boil. Add 1/2 cup Italian red wine.
Boil until wine aroma is gone, stirring constantly.
Lower to simmer, covered, for 15 to 20 minutes.
Bring back to boil, then add salmon and swordfish.
Marinate shrimp, onion, celery, salt and lemon pepper in the Italian dressing in a large salad bowl.
Cook the pasta in boiling water, to which a dollop of cooking oil has been added, for 3 to 4 minutes.
Rinse with cold water to stop the cooking.
Toss together the pasta and marinate mixture.
Add mayonnaise, lemon juice and Parmesan cheese.
Toss salad; sprinkle more cheese on top.
Enjoy!
Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.
and wine, if using, and Italian seasoning. Mix well, and bring
icely flattened.
Marinate in Italian salad dressing for several hours
garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until
Add all ingredients except shrimp and cut seafood sticks. Cook until okra is done. Add shrimp and seafood.
Cook 5 to 7 minutes. Serve over rice.
he bag of frozen mixed seafood in the frozen food section