Seasonal Seafood with the Flavours of the Mediterranean

Thanks to Chef Marco Edwardes from Te Whau Vineyard for sharing his Frutta de Mare recipe in his recent Mediterranean cooking class at the Seafood School.  The flavours of tomato, bay leaf and orange match with most seafood so whatever your ‘catch’ is – it will work perfectly…just mix and match the seafood available.  Serve the dish with garlicky crusty bread to enjoy the juices.

Chef:  Marco Edwardes.  Serves:  4.

250ml white wine
300gm green shell mussels, scrubbed and cleaned
100ml Lupi Extra Virgin Olive oil
3 garlic cloves, minced
¼ tsp chilli flakes
200gm cockles
100ml fish stock (Foundation Foods)
200gm cherry tomatoes
100ml tomato juice or puree
2 bay leaves
1 sprig of thyme
1 orange, juice and rind
320gm fish fillets, skin on
8 raw prawn cutlets
100gm baby squid
Salt and pepper
2 tbsp Italian parsley, finely chopped, for garnish
Ciabatta garlic bread, to serve

Method:

1. Add the wine to a large saucepan and bring to a simmer over medium heat. Add the cleaned mussels, cover saucepan with a lid and cook for 3 – 4 minutes, stir occasionally and remove mussels as they open.
2. Replace lid and continue to cook until all mussels are open.
3. Strain and reserve cooking liquid and set aside.
4. Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the garlic and chilli and cook, stirring for 3 – 4 minutes until fragrant.
5. Add the cockles, fish stock, tomatoes, tomato juice, bay leaves, thyme, orange rind and juice and the reserved mussel liquid. Reduce heat and simmer gently until slightly thickened.
6. Add the mussels to the saucepan, season with salt and black pepper, cover and keep warm.
7. Meanwhile, season remaining seafood then heat remaining olive oil in a large fry pan on a medium high heat. Cook fish fillet pieces for 2 – 3 minutes, until skin is crisp and fish is just cooked. Remove and set aside.
8. Cook prawns and squid separately for 1 minute each until just cooked. Divide all the seafood among serving bowls, then pour over the hot broth and mussels.
9. Garnish with scattered chopped parsley and serve with ciabatta garlic bread.


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