Use any blend of seafood available to create a delicious medley of flavours.
Serves: 4. Chef: Mark Dronjak
500gm fresh mussels
250gm market fresh firm fish eg: hapuku, monk, bluenose, ling – skinned & boned
12 whole raw prawns (3 p/p)
750ml fish stock or chicken stock (to cook the pasta and sauce)
1kg ripe tomatoes (or tinned)
Lupi Extra Virgin Olive oil
2 garlic cloves, peeled & finely chopped
1 small onion, finely chopped
1 handful of Italian parsley, chopped including stalk
250ml dry white wine
Salt and pepper
1. Prepare the mussels by cleaning them well, removing any barnacles. Rinse well. Portion the fish into small medallions. Set aside.
2. Heat a suitable pot with the fish stock and bring to a boil. If using fresh tomatoes, score the bottom and tops of the tomatoes and place into the boiling stock in a colander or sieve for about 30 seconds. Remove from pot and set aside. When cool enough, remove the skin and roughly chop for the sauce.
3. Heat another pan with a good splash of olive oil, add the finely chopped garlic and onion and the chopped parsley, stir, add the chopped tomato and cook on a high heat stirring well. When cooked out a little add the white wine. Leave on a low heat stirring well. Add a little of the fish stock (if required) if the sauce becomes too dry – more liquid will come later by adding the fish stock from the cooking of the pasta. Check seasoning.
4. Bring the fish stock back to a boil. Add the spaghetti and cook until al dente (firm to bite). When cooked, strain the pasta keeping the cooking liquor which will be added to the tomato sauce as required.
5. To the sauce add some of the fish stock from the cooking liquor (do not thin too much), add the seafood in order of cooking time first (shellfish first) and then the prawns and then fish medallions.
Add the spaghetti to the sauce. Combine all ingredients well. Serve on a large platter or in individual bowls.