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SEA FOOD SAUCE FOR PASTA
serves 6-8
1 carrot, diced
2 onions, chopped
2 leeks white part only or 4 green onions, sliced
2 garlic clove, crushed
1/2 cup olive oil
2 pounds boned white fish cut into cubes
2 large tomatoes, diced
1/4 teaspoon ground cayenne pepper or more to taste
salt to taste
1 bay leaf, crumbled
1 cup fish stock, clam juice or water
1 cup cooked shrimp, crab or lobster
1 dozen scrubbed oysters or clams, steamed open, chopped, shells discarded
1 can (4 oz pimentos, diced
few saffron shreds
juice of 1 lemon
1 cup dry white wine
1 pound spaghetti, or vermicelli, broken in half and cooked
chopped parsley
Cook first 4 ingredients in oil in large kettle until golden. Add
fish, tomatoes, salt and pepper, bay leaf and stock. Bring to boil
and simmer, covered for 12 minutes. add shellfish, cook 2 minutes.
Add remaining ingredients except last two. Heat well. adjust
seasonings if necessary. Remove and keep warm till ready to serve.
Stir in hot spaghetti, mix well and serve with chopped parsley.
Note: If well strained through fine cheese cloth, double thickness,
you can use clam water to cook the shrimp or as part of water to
cook pasta.
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Seafood 01