SEVEN FISHES SAUCE

Hawaii Tribune Herald - - GRINDS -

Serv­ings: 6 Start to fin­ish: 30 min­utes

2 ta­ble­spoons ex­tra vir­gin olive oil, plus more for gar­nish 6 gar­lic cloves, minced 1/2 tea­spoon red pep­per flakes 4 an­chovy fil­lets (op­tional) 2/3 cup dry white wine 2 cups clam broth 2 cups fish stock 12 shrimp (21/25 count), heads and tails on, if de­sired

1/4 pound of squid, tubes and ten­ta­cles, tubes sliced into 1/4-inch rings 1 1/2 pounds small clams 1 lb mussels, de­bearded and scrubbed 1/2 pound bay scal­lops 1 pound king crab leg, cracked into 6 por­tions (or 1/4 pound lump crab meat)

1/4 pound white flesh fish, such as had­dock, cod, or hal­ibut 1/2 cup diced Roma toma­toes 1 lb lin­guine, cooked, for serv­ing 1/4 cup chopped pars­ley Sliced pick­led pep­pers, for gar­nish (op­tional)

Heat oil in a sauce pot over medium heat. Add gar­lic, pep­per flakes, and an­chovies, if us­ing. Cook un­til fra­grant, about 1 minute. Add wine and cook un­til it re­duces by about half, about 5 min­utes.

Add clam broth and fish stock and bring to a light sim­mer.

Add the shrimp, squid, clams, mussels, and scal­lops and slowly poach un­til the fishes be­come firm and the mussels open, about 5 min­utes.

Add the crab, white fish, and toma­toes and cook gen­tly, low­er­ing the heat as needed to main­tain a sim­mer, un­til firm, about 3 min­utes.

Take care not to over­cook the fish, or it will flake apart when served.

Re­move from the heat and la­dle into serv­ing dishes over the pasta.

Gar­nish with pars­ley and pep­pers, if us­ing, and driz­zle with olive oil be­fore serv­ing.

Nu­tri­tion in­for­ma­tion per serv­ing: 624 calo­ries; 81 calo­ries from fat; 9 g fat (1 g sat­u­rated; 0 g trans fats); 170 mg choles­terol; 1637 mg sodium; 69 g car­bo­hy­drate; 3 g fiber; 3 g sugar; 59 g pro­tein.

As­so­ci­ated Press

Seven fishes sauce served over pasta.

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