Mikes Seafood Marinara
A delicious recipe on YumPlanner
By stuart radforth | Prep: 30 min | Cook: 30 min | Serves: 4
Tags: Dinner, Lunch, American, Nut-Free, Egg-Free
Ingredients
- 1 tbsp olive oil
- 2 pcs garlic
- 2 pcs tomatoes
- 200 g mushrooms
- 1 tbsp flour
- 0.5 cup water
- 1 pcs fish stock cube
- 1 tsp chili powder
- 125 ml white wine
- 0.5 tsp black pepper
- 1 tbsp parsley
- 1 tsp oregano
- 1 tsp basil
- 0.5 tsp thyme
- 1 tsp worcestershire sauce
- 1 tbsp sugar
- 200 g fish fillets
- 200 g prawns
- 200 g mussels
- 100 g clams
- 4 pcs seafood sticks
- 1 pcs bread
- 2 tbsp cream
- 0.5 tsp salt
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped garlic and cook until lightly browned, being careful not to burn it.
- Add 2 cans of tomatoes and 200g of cleaned and chopped mushrooms to the pot. Stir to combine.
- In a small bowl, mix 1 tablespoon of flour with a little water to form a thick paste. Gradually add more water until you have a half cup of flour-water mixture.
- Add the flour-water mixture to the pot along with 1 fish stock cube, 1 teaspoon of chili powder or chili flakes, 125ml of white wine, 1 teaspoon of ground black pepper, 1 tablespoon of fresh parsley, 1 teaspoon of oregano, 1 teaspoon of basil, 0.5 teaspoon of thyme, 1 teaspoon of Worcestershire sauce, and 1 tablespoon of sugar.
- Bring the mixture to a boil and cook for 5-10 minutes until the tomatoes are smooth and the sauce is slightly thickened.
- Add 200g of chopped fish fillets, 200g of prawns, 200g of mussels, 100g of clams, and 4 seafood sticks to the pot. Stir gently to combine.
- Serve the seafood marinara in bowls with fresh bread and a dollop of cream.