Mixed Seafood in Marinara Sauce

Happy New Year everyone! While 2022 had its challenges, I think it was overall a good one and I look forward to 2023 with enthusiasm and inspiration.

My longtime neighbors (who are Italian) asked me if I could cater/cook a mixed seafood in marinara sauce for them. I had plans to do nothing on New Year’s Eve but they are neighbors and i was happy to assist.

This dish is easy but timing is important as well. Different seafood cook differently and although I wish I could dump everything at once, I can’t.

The fish/seafood ingredients are added in stages so that when you serve this decadent dish, all the seafood are cooked to near perfection.

I add calamari first because they need the most cooking time to ensure it is tender then the rest of the seafood is added in stages. You can use another type of fish, choose your own medley of seafood but I suggest trying this mix.

My neighbors (and their dinner guests) raved about the dish and I would have to agree with them. This is for fish/seafood lovers and if you love to dunk bread in sauce, again…this one’s for you!

Mixed Seafood in Marinara Sauce

(serves 6)

For the sauce

1/3 extra virgin olive oil

2 cups finely diced onion

3 cloves of garlic, minced

3 bay leaves

1/2 cup dry white wine

1 tsp. sweet paprika

3 cups tomato sauce (pomodoro) 

1 star anise or 1/2 tsp. ground (or add a shot of Ouzo)

1 tsp. sea salt

1 tsp. fresh ground pepper

Fish and Seafood

1lb. of calamari rings and tentacles

6 portions of cod loin

1lb. of fresh mussels, debearded

12 scallops

12 shrimp

Garnishes

1 cup finely chopped parsley (1/2 cup separated)

1 stick of unsalted butter

1. Into a large pot, add your olive oil and turn the heat to medium. Add your onions, garlic, bay leaves and sweat for 6-7 minutes or until translucent.
2. Add the calamari, wine, paprika, salt, pepper, tomato sauce and star anise. Bring up to a simmer and cook uncovered for 30 minutes.
3. Gently place the the cod and mussels in the sauce and cover/simmer for 6 minutes.
4. Once the the mussels have opened, add the scallops and shrimp. Gently stir in and cover. Simmer for 2-3 minutes or until the shrimp are pink and form a C-shape.
5. Take off the heat, taste for seasoning (you likely will not need more salt) add butter and 1/2 cup of parsley into the sauce. Discard any mussels that haven’t opened up.
6. Serve tableside in the pot or transfer to a deep serving platter and top with remaining parsley.
7. Serve with plenty of crusty bread.

NOTES:

*You could serve this as an appetizer for 8-10 or as a generous main for 6 persons.

** Got leftovers? Serve on a bed of rice.

© 2023, Peter Minaki. All rights reserved.

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