Mediterranean Seafood Medley

Name: Mediterranean Seafood Medley
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon black peppercorns; 2 larges carrots, chopped; 720 milliliters chicken stock; 240 milliliters dry white wine; 1 small fennel bulb, diced; 6 baby fennel bulbs, halved; 1 bunches fresh tarragon; 1 bunches fresh thyme, chopped; 6 cloves garlic, minced; 20 littleneck clams; 732 milliliters milk; 20 fresh mussels; 55 grams oil-packed sun-dried tomatoes, drained and cut into strips; 2 Tbsps extra-virgin olive oil; 2 smalls onions, chopped; 6 sprigs parsley, for garnish; 1 Tbsp loosely packed saffron threads; 6 servings salt and pepper to taste; 1 kgs fillets fresh sea bass; 10 fresh oysters in shells, well scrubbed; 20 baby squid (tubes and tentacles), cleaned; 131 milliliters tomato paste; 2 tomatoes, chopped

If you have around 3 hours to spend in the kitchen, Mediterranean Seafood Medley might be a super pescatarian recipe to try. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 557 calories, 49g of protein, and 16g of fat. If you have bay leaves, saffron threads, milk, and a few other ingredients on hand, you can make it. It works well as a main course. If you like this recipe, you might also like recipes such as Seafood Medley, Steamed Seafood Medley, and Steamed Seafood Medley.

Instructions

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

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

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

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

Add sun-dried tomatoes and fennel; cook for 2 minutes.

Ingredients you will need

Sun Dried Tomatoes

Fennel

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

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