1lbseafood mix(such as calamari, prawns, scallops or any seafood you like)
½cupdry white wine
1Tbspchopped garlic
1small bunch of parsley stock
1cupketchup
½cupwater
1Tbspparsley leaves, save some for garnish and chop the rest
2ozcherry tomatoes, chopped
1clovegarlic, peeled and smashed with side of cleaver or heavy object
1Tbspbutter
1Tbspextra virgin olive oil
Garlic puree:
2oz(50 g) garlic, chopped
1medium onion, roughly chopped
4fl oz(100 ml) heavy cream
1Tbspbutter
Salt and pepper to taste
Garnish:
Parsley leaves
1loaf of baguette(sliced and toast)
Instructions
Preparing the garlic puree:
In a small saucepan, melt the butter and saute the garlic and onion until they are soft, about 8-10 minutes. Add in the heavy cream and bring to a slight boil and simmer gently until it started to thicken. Pour the content into a blender and blend until smooth. Set aside
Preparing the stock:
Preheat a large pot. Add 1 Tbsp olive oil. Add in the garlic and saute for about 10 seconds until fragrant. Add in the mussels
Pour in the white wine and if you can spark some fire (flambe) with the wine, that's great, if not, don't worry! Follow with water and parsley stalks. Bring to a boil and cook until the mussels open up. Discard the ones that do not open . Add in the ketchup and cook for another minutes. Turn off the heat. Use a slotted spoon to pick up all the cooked mussels and set aside
Preparing the Fricassee:
In another large pot, melt about 1 Tbsp of butter, add in the garlic and chopped tomatoes and saute until the tomatoes are soft
Pour in about 1/2 cup of the mussel stock along with the mussels you prepare earlier, follow by the chopped parsley and bring to a boil. Add in the seafood mix, in my case, I have calamari, prawns and scallops. They should cook very quickly, about 1 minute or so. Once you see they turn color, add in the heavy cream and bring them to a boil again. Have a taste and season with salt and pepper to your taste. Remove the pot from the heat
Plating:
In a serving bowl, ladle some of the sauce into individual serving bowls. Divide the mussels, calamari, prawns and scallops among the serving bowls. Top with garlic puree and parsley leaves. Tuck the toasted baguette slices on the side of the plate. You can also place the baguette slices on other serving platter. Serve immediately