Seafood in Crazy Water by Ray McVinnie
Its Italian name is Frutta di mare all’acqua pazza, which means seafood in crazy water
100ml extra virgin olive oil
5 cloves garlic, chopped
2x 400g cans Italian tomatoes in juice, mashed
Pinch of not chili flakes
1 tsp toasted coriander seeds
100ml white wine
16 live mussels, well scrubbed and debearded
4x 150g boned fillets of white fish (skin on) such as snapper, John Dory
Salt and freshly ground black pepper
Coarsely chopped flat leafed parsley to serve.
Put the oil into a heatproof roasting dish or frying pan big enough to hold the fish side by side, over moderate heat. Add the garlic and fry for 20 seconds without browning. Add the tomatoes, chilli flakes and coriander seeds and mix well.
Allow the tomatoes to become very hot. Add the wine and let it bubble for 320 seconds then add water.
Place the mussels and fish in the dish side by side and adjust the heat so that the mixture is simmering. Simmer the mussels and fish in the mixture, basting them constantly for 5 minutes until the mussels are open and the fish just cooked through.
Add the scallops and cook 3-4 minutes.
Remove from the heat and either carefully lift the seafood out of the dish onto a warm serving platter and spoon the sauce over it.
Sprinkle with parsley.
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