Mediterranean Seafood Medley requires about 3 hours from start to finish. For $5.82 per serving, you get a main course that serves 6. One serving contains 558 calories, 48g of protein, and 17g of fat. A mixture of chicken stock, mussels, oil-packed sun-dried tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. 8 people found this recipe to be tasty and satisfying. It is a good option if you're following a pescatarian diet.
Instructions
1
Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk.
Ingredients you will need
Squid
Milk
2
Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes.
Ingredients you will need
Tomato Paste
Vegetable
Olive Oil
Tomato
Carrot
Fennel
Garlic
Onion
Equipment you will use
Pot
3
Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids.
Ingredients you will need
Chicken Stock
Peppercorns
Bay Leaves
Tarragon
Parsley
Saffron
Thyme
Wine
4
Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds.
Ingredients you will need
Olive Oil
Garlic
Equipment you will use
Pot
5
Add sun-dried tomatoes and fennel; cook for 2 minutes.
Ingredients you will need
Sun Dried Tomatoes
Fennel
6
Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil.
Ingredients you will need
Saffron
Broth
Thyme
7
Place oysters on top of the fennel, cover, and cook for 1 minute. Set the clams and mussels into the pot, cover, and cook until the shellfish begin to open, about 4 minutes. Stir in the drained squid, recover, and cook for 1 minute, just until the squid firms.
Ingredients you will need
Shellfish
Mussels
Oysters
Fennel
Clams
Squid
Equipment you will use
Pot
8
While the shellfish are cooking, season the sea bass fillets with salt and pepper.
Ingredients you will need
Seabass Fillets
Salt And Pepper
Shellfish
9
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
Ingredients you will need
Olive Oil
Equipment you will use
Frying Pan
10
Place fish into skillet, skin-side down. Cover, and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent.
Ingredients you will need
Fish
Equipment you will use
Frying Pan
11
Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top.