Heat 1 tbsp oil in a large saucepan over medium heat. Cook seafood, in batches, for 1-2 mins, or until seared. Transfer to a colander to drain.
Add remaining oil and cook onion and fennel for 10 mins, or until softened. Add garlic and oregano and cook for 1 min, or until fragrant. Add pasta sauce, stock and 1/2 cup water. Bring to a boil then return seafood to pan. Reduce heat and simmer, uncovered, for 2-3 min, or until seafood is just cooked through. Remove from heat. Add olives and parsley. Serve with rice and lemon wedges.
o the traditional Brown Derby Recipe -- that is classic. So this
n quantity and size of seafood.
Seafood:
About 30 minutes
In a large deep pot, cook onion, parsley and garlic in the olive oil for 3 to 5 minutes.
Add tomatoes (mash them into pieces with your hands), wine, tomato paste and seasonings.
Cover and simmer for 30 minutes.
Add seafood and simmer for another 20 minutes. You can use a little more seafood, especially if you're adding crab claws.
Serve in heated bowls with crusty French bread and green salad. Top with fresh shredded parmesan cheese, chopped parsley or cilantro and lemon, if desired.
Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, Clamato juice, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
Saute onion, garlic and pepper in olive oil until soft, about 10 minutes.
Add liquid from clams, tomatoes (chopped), tomato sauce, wine, parsley, salt, pepper, oregano, basil and water. Bring to a boil; cover and simmer 20 minutes.
Add seafood; return to boil.
Simmer an additional 20 minutes.
f roux required by the recipe.
For instance, the original
equired by the recipe. For instance, the original recipe calls for 2
e going to cook the seafood in.
Next, make the
Boil seafood mix in 4 to 5
he light brown Cajun roux recipe but continue cooking until the
cool.
Combine mayo, onions, seafood sauce, worcestershire sauce.
Fold
se.
To prepare the cioppino:
Preheat oven to 400
o make both chicken and seafood fillings, double the recipe for puffs.
Spread softened cream cheese into the bottom of a 9\" plate.
A pie plate works well for this.
Spread the seafood sauce on top of the cream cheese covering to the edges.
Sprinkle imitation crab meat over the top.
(genuine crab can be used for this recipe but the imitation works really well).
Serve using little spreading knives (I suggest you have at least four of these knives) with assorted crackers.
YUM!
owder, cumin finish mixture with seafood. Season with black pepper or
entioned in the list. The recipe editor can be a pain
br>Top each with cheese, seafood and remaining green onion.
Cook pasta or noodles according to package directions; drain and set aside.
Combine mayonnaise with milk or white wine.
Stir in soup, cheese and seasonings.
Gently stir in cooked pasta or noodles and drained fish or seafood.
Pour into a 1 1/2-quart casserole.
Cover and bake at 350\u00b0 for 30 minutes.
Uncover and sprinkle with \"Crunchy Topping.\" Bake 5 minutes more.
Makes 6 servings.
tsp of your favourite seafood; this recipe will also work with