Heat oil in a large saute pan, cook onion and garlic until soft.
Add wine and boil briefly before adding tomatoes, passata and paste. Simmer for 15 minutes or until sauce thickens.
Meanwhile, cook pasta in a large pan of salted water until just tender, drain.
Add marinara mix to the sauce and cook for 5 minutes or until prawns are pink.
Stir parsley into sauce, salt and pepper to taste.
Serve sauce over hot pasta.
ulp, chilies and sugar. Add marinara mix and marinate for 5
eat. Working in batches, cook seafood for 2 mins, or until
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.
inutes.
Add the cooked seafood and lightly steamed vegetables and
tsp of your favourite seafood; this recipe will also work with
o the traditional Brown Derby Recipe -- that is classic. So this
Cook pasta in boiling salted water until tender then drain.
Meanwhile, saute seafood mix in a large frying pan over medium-high heat, stirring, for 2 mins. Remove from pan.
Add onion, garlic and chili to pan. Cook, stirring, for 5 mins, or until onion softens. Add tomatoes and 1/4 cup water. Cook, stirring, for 5 mins. Return seafood to pan. Cook, stirring occasionally, for 2 mins, or until heated through. Stir in parsley.
Serve pasta topped with marinara sauce.
Marinara Sauce: Combine onion, chicken broth,
hites.
Season all the seafood and vegetables with salt and
mins. Season.
Add seafood mix and saffron to pan
Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 mins or until onion softens.
Stir in fennel, pepper and turmeric; cook and stir for 3 mins or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
Add potato; cook for 5 mins. Reduce heat. Simmer, uncovered, for 15 mins or until potato is tender.
Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 mins or until seafood is cooked. Remove from heat. Stir in parsley. Season. Serve with garlic bread.
Heat oil in pan over medium heat.
Add chorizo, onion and garlic.
Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
Pour in stock and tomatoes, season with salt and pepper and stir well.
Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
Remove from heat and stand for further 5 minutes before serving.
Serve with lemon wedge.
ittle at a time, until seafood sauce starts to simmer, and
f roux required by the recipe.
For instance, the original
Combine marinara sauce, clam juice, hot sauce and tomato paste in large saucepan.
Heat to boiling and simmer 5 minutes until slightly thickened.
Stir in shrimp and scallops. Cook about 5 minutes until seafood is cooked through.
Serve over cooked pasta.
Heat tomato puree gently in a medium saucepan; keep warm.
Cook spaghetti in a large saucepan of boiling, salted water according to package directions. Drain well.
Heat oil in a large skillet on medium heat. Saute garlic and seafood, 3-5 mins, until cooked through. Stir in tomato puree and season to taste. Add pasta and reheat gently. Serve sprinkled with parsley.
o not.
Return all seafood to skillet with pasta. Toss
Cook pasta following packet instructions. Drain, reserving a little pasta water. Return to pan with reserved water. Drizzle over half the oil and keep warm.
Heat remaining oil in a non-stick pan. Add seafood. Heat through for 3-4 minutes until seafood is hot.
Add seafood to pasta with lemon juice and tomatoes. Toss to mix. Add chilli (if using) for extra spice. Heat through until hot.
Season to taste with salt and pepper. Serve with parsley and garnish with extra lemon slices.