SEAFOOD FRICASSEE
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.2 lbs (1 kg) mussels
- 1 lb seafood mix ((such as calamari, prawns, scallops or any seafood you like))
- 1/2 cup dry white wine
- 1 Tbsp chopped garlic
- 1 small bunch of parsley stock
- 1 cup ketchup
- 1/2 cup water
- 1 Tbsp parsley leaves (, save some for garnish and chop the rest)
- 2 oz cherry tomatoes (, chopped)
- 1 clove garlic (, peeled and smashed with side of cleaver or heavy object)
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 2 oz (50 g) garlic, chopped
- 1 medium onion (, roughly chopped)
- 4 fl oz ((100 ml) heavy cream)
- 1 Tbsp butter
- Salt and pepper to taste
- Parsley leaves
- 1 loaf of baguette ((sliced and toast))
Instructions
- 1
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
- 2
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
- 3
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
- 4
In another large pot, melt about 1 Tbsp of butter, add in the garlic and chopped tomatoes and saute until the tomatoes are soft
- 5
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
- 6
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