Mixed seafood in homemade salsa
Suitable for Salsa Pomarola, Salsa Arrabiatta, Salsa Leggero and Salsa Rosmarino
Prepare and clean a variety of fish and shellfish such as cod, mussels, clams, prawns & squid (approximately 500gms finished weight) and refrigerate until required. Tip one of the above sauces into a shallow pan and heat through thoroughly. Increase the heat to high and add a splash of white wine (optional). Add the squid; sauté for 5 minutes, tossing frequently to ensure even cooking. Add clams or mussels, strips of fish fillet, and prawns and stir to expose all of the seafood to the heat of the pan. Cook until the mussel (or clam) shells open, 8 to 10 minutes. Stir in 2 tablespoons of fresh parsley and remove from the heat. Stir into pasta as required. Season and serve with a salad and crusty bread.