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Serves 4

Ingredients:

1 Lb. or 450gr. mussels, cleaned and washed
20 shrimps, peeled and deveined
8 medium sized scallops
1 Lb. or 450gr. king crab, split and cut in 3” long pieces
½ Lb. or 225gr. calamari cut in strips
½ cup or 125ml extra virgin olive oil
4 Tbsp. or 60ml parsley, chopped
3 Tbsp. or 45ml garlic, chopped
1 cup or 250ml white wine
2 cups or 500ml tomato sauce
3 Tbsp. or 45ml flour
salt and pepper

Method:

Preheat oven at 350°f

1. In a frying pan over medium high heat add a couple of tablespoons of olive oil. Then add the mussels and 1 tablespoon of garlic, 1 of parsley and 1 of flour. Add 1/3 cup of wine.

2. Cover and sauté for 2 to 3 minutes. When the mussels begin to open add salt and pepper and ¾ cup of the tomato sauce and cover. Cook until the mussels are completely open and discard the ones that are not open. Place the mussels in a casserole large enough to contain all the fish.

3. In the same frying pan, over medium high heat add 3 tablespoons of olive oil. Add the shrimps and king crab and 1 tablespoon of garlic, 1 of parsley and 1 of flour, with 1/3 cup of white wine and ¾ cup of tomato sauce and cover. Cook until the shrimp become red in colour. Adjust taste with salt and pepper and combine in the casserole dish with the mussels.

4. As a last step, in the same frying pan over medium high heat add the remaining oil scallops, calamari and the remaining garlic, parsley, white wine, tomato sauce and flour. Cover and cook for about 5 to 6 minutes. When ready combine with the remaining fish in the casserole dish. Mix well and place in oven, heat well sprinkle with parsley and serve hot.

If you do not have a large enough sauté pan I suggest prepare recipe in three
steps and combine at the end.

EVOO = Extra Virgin Olive O

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.