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SEAFOOD HOTPOT

By on September 1, 2016 in Seafood Recipes with 0 Comments

seafood hotpotIngredients

  • 1 filet of fresh fish, preferably perch
  •  6 black mussels
  • 2 handful fresh baby clams
  • 3 Tasmanian scallops
  • 6 tiger prawns, shells removed
  • 1 large calamari tube, sliced into rings
  • 2 Morton Bay bugs, shells removed
  • Olive oil
  • 1 glass dry white wine
  • 1 clove garlic, finely chopped
  • 1 sprig parsley, finely chopped
  •  Fennel seeds
  • 2 cups tomato sugo
  • Quantity battuto

Method

In a fry pan, gently saute all the seafood with the battuto. Add half the white wine, garlic, parsley, fennel seeds and tomato sugo and, lastly the rest of the white wine. Cook for 20 minutes. Serve.

Serves 4-6

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