4 February, 2011
Summary: A great San Francisco seafood stew
- 1 lb of mussels
- 6-8 clams
- 1/2 lb Sea Scallops
- 1/2 lb shrimp
- 1/2 lb Fillet of Sole or talapia
- 1/2 lb linguine cooked
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tsp dried thyme
- 1/4 tsp crushed red pepper
- 1/2 bunch fresh parsley chopped
- 1 can chopped clams ( optional for white)
- 2 cups marinara sauce (optional for red)
- 1/2 cup white wine
- 2 tbsp olive oil
- Peel and devein shrimp, if scallops are very large cut into 1 inch pieces.
I like to shuck the clams and give them a rinse just before cooking. If you don’t do that and steam the clams open, be careful adding salt. If using lobster tail, split down the middle and pull out of shell except for the very end. Cook attached to shell for flavor. You want the seafood to be around the same thickness for even cooking. If adding a large tail, either cut them lengthwise into thinner pieces or start cooking them first before adding the rest.
Heat a large pan and add oil. Add Garlic when oil is hot but not smoking. If oil smokes discard and let pan cool a bit and start again. Add seafood, shells on bottom and lay the fish on top.
Add white wine and cover for a minute. cook about two minutes uncovered.
During that time add the dried herds and half the parsley. Mix well and add marinara sauce. Cover and cook until ready.
Serve over linguine and garnish with remaining parsley.
Cooking time (duration): 20
Number of servings (yield): 2
Meal type: dinner
Culinary tradition: USA (Traditional)