A fancy dinner for a special occasion that will surely impress your guests or your family and with this step-by-step guide, it will almost be as easy as my cakes.
Did you know that the French translation of seafood literally translates to fruits of the sea? With the simplicity, versatility and flavour of the different seafood out there, I can see why the French came up with that name. This recipe really brings out the flavour of the shrimp, clams, mussels and basa fillet by complementing it with green onion and coriander which give it a very nice pop to the dish.
I chose to use penne in this dish as I find it captures the right amount of sauce for a single bite. For those of you who don’t know, pasta shapes don’t change the flavour, they differ by texture and how it interacts with the sauces that they are thrown in.
No more waiting, here’s the recipe!
Makes 5 servings
- 2 basa fillets, cut up into 1-inch cubes (you can substitute for any other white fish)
- 450 g of shrimp (peeled)
- 300 g of clams (no shells)
- 400 g of mussels (no shells)
- 4 stalks of green onion, finely chopped
- 2 bunches of coriander, finely chopped
- 3 cloves of minced garlic
- 80g-100g of grated parmesan
- 1/3 cup of table cream (5% M.F.)
- 1 cup of milk, (milk fat content is up to you)
- 1/2 cup of chicken stock
- 2 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 1 tablespoons of extra virgin olive oil
- 2 tablespoons of butter
- 2 tablespoons of tapioca or corn starch (dissolve it using 1/4 cup of water)
- 700 g of penne pasta
- Make sure that your fish, garlic, green onion and coriander are prepped according to the ingredient list
- Take a 4L of water in a large pot and bring it to a boil
- Season the boiling water with a teaspoon of salt and cook your pasta in the water until al dente
- In a skillet on high heat, stir fry your fish in 1 tablespoon of butter, salt and pepper until cooked. Set aside.
- Stir-fry the shrimp with the garlic, olive oil and 1 tablespoon of butter for about 3 minutes and at this point add in the rest of the seafood and stir until heated all the way through
- Add your chicken stock into this mix and heat until almost at boiling point.
- At this point, throw in your cream, milk, salt and pepper. Heat at medium and simmer for 2 minutes.
- Throw in the tapioca starch/water mixture and stir until the sauce has thickened (a.k.a. coats the back of a wooden spoon)
- Throw in the chopped green onion, coriander, and mix gently.
- Plate and put some freshly grated parmesan on top.
-The Piquey Eater