Monday, December 31, 2012

New Year's Eve Seafood Stew with Linguine

Finely diced onion, garlic, carrot, fennel; sliced lemon, pureed tomatoes (frozen from last fall's famer's market). Seasonings: red pepper flakes, Old Bay, black pepper, thyme, Italian seasoning, kosher salt. I also used tomato and anchovy paste. I used the dry marsala to deglaze the pan, and simmered with the white wine.
I used a selection of easily available, frozen seafood: lobster tails, mussels, shrimp, Alaskan crab, and large scallops.
Saute the vegetables, add the seasonings, deglaze with the Marsala, cook down.
Add tomato paste, anchovy paste, white wine, tomato sauce. Cook a bit. I scooped out the lemons.
I added the seafood, starting with the lobster halves, then the mussels, shrimp, scallops, and topped with the crab.
Put the lid on and simmered while I cooked a porterhouse. yep.
Put linguine in a bowl, add some pieces of seafood, ladle sauce over top. Serve with crusty bread and a salad. and aforementioned porterhouse.

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