Spadellata di frutti di Pesce
Ingredients (for prawn reduction)
30ml extra virgin olive oil
2 garlic cloves, roughly chopped
1 Shallot, roughly chopped
2 celery stalks, roughly chopped
100 ml white wine
100 gr of cherry tomatoes, halved
heads & tails of 12 prawns
Ingredients (for seafood)
30ml extra virgin olive oil
2 garlic cloves, minced
tbs finely chopped flat-leaf parsley leaves, plus extra leaves to serve
1 teaspoon of chillie flakes, or 1 thinly sliced red chilli
100 ml white wine
400 gr of cherry tomatoes, halved
300g skinless ling or barramundi fillet, pin-boned, cut into 3cm pieces
12 green prawns, peeled (tails intact), deveined
12 scallops, roe removed
1 kg mussels, de-bearded, scrubbed
1/2 kg vongole, rinsed
Thick slices of grilled sourdough to serve
Extra-virgin olive oil for drizzling on top
Click play to watch Silvia make the recipe
Method
Begin by making your prawn reduction. Heat oil in a large saucepan with a lid over medium-high heat. Add 2 garlic cloves, and shallots celery and cook, stirring, for 1 minute, until fragrant. Turn the heat to high and add in your prawn heads and tails.
Add cherry tomatoes, stir through then pour in 100 ml wine and cook for a further 2-3 minutes until the wine has evaporated. Cook on medium to low heat for 20 minutes, stirring occasionally. Crush the heads with your spoon to help release the goodness.
Strain your prawn reduction and discard the prawn heads, tails and vegetables. Put liquid to the side.
Heat oil in a large saucepan over medium to low heat. Add remaining parsley, chilli and minced garlic, and cook, stirring, for 1 minute, until fragrant. Add remaining cherry tomatoes and stir.
Add in the remaining wine and the prawn reduction you strained earlier, and cook for a further 2-3 minutes until the wine has evaporated. Add fish and prawns, and cook for 1 minute, then add remaining seafood, cover and cook, shaking pot once or twice, for a further 6-7 minutes, until the mussels and vongole have opened and the seafood is cooked through.
Remove from heat. Add the reserved parsley leaves and bring the pot to the table, with a big serving spoon and lots of grilled sourdough.
