Seafood Medley Supreme
3 tablespoons extra virgin olive oil
1 cup onions, diced
2 cloves garlic, minced
1/2 cup celery, thinly sliced (optional)
1/2 cup green pepper diced (optional)
1 cup bottled clam juice
1 cup dry white wine or chicken or vegetable broth
1 cup diced canned tomatoes with liquid
1 tablespoon tomato paste
1/4 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon thyme
2 bay leaves
3 teaspoons dry parsley
2 fish fillets such as tilapia, orange roughy, cod
8 black mussels or New Zealand green mussels
6 raw shrimp, shelled and deveined
8 small clams, scrubbed and barbs removed
4 sea scallops or diver scallops, rinsed
1 can (about 4 ounces) crabmeat or Alaskan King crab
1/3 pound squid, sliced in 1/4-inch rings (optional)
1 cup mushrooms, thinly sliced
4 tablespoons capers, drained
2 teaspoons hot sauce to taste
2 tablespoons fresh lemon juice
4 tablespoons butter, divided
3 tablespoons flour
Lemon wedges for garnish
In large, deep skillet heat olive oil and saute onions and garlic about 3 minutes or until onions are translucent. Add celery and green pepper and saute 3 minutes more. Add clam juice, white wine, tomatoes, tomato paste, pepper, salt, thyme, bay leaves and parsley; bring to a medium boil for 3 minutes.
Reduce heat to simmer. Add fish fillets, mussels, shrimp, clams, scallops and crabmeat. Cover and simmer about 3 minutes. Add squid, cover and simmer until shellfish open. Discard any shellfish that do not open. Remove seafood except crab, which will blend into sauce. Keep warm.
Add mushrooms and capers to pan and simmer until liquid is reduced by one third. Remove bay leaves. Add hot sauce to taste.
In separate pan melt 3 tablespoons butter, whisk in flour and cook gently 1 minute. Add flour mixture gradually to pan sauce until mixture thickens. Boil uncovered about 3 minutes, stirring constantly. Add remaining butter at end if desired. Turn off heat, return seafood to pan and warm. Garnish with lemon wedges. Serve with egg noodles or vermicelli and a green salad.
Serves four.