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Home Unique Mexican Quick Appetizers

Seafood Medley Recipe

Ingredients

How to make it

  • Soak squid in milk for 1-5 hours
  • Heat olive oil in large pot, stir in garlic, onions, carrots, tomatoes and diced fennel, saute the vegetables
  • Stir in tomatoe paste and cook ten minutes
  • pour in wine and turn up the heat and boil, then add the chicken stock, parsley, tarragon, thyme, bay leaves, pepperorns and saffron. return to a boil
  • simmer till reduved to 1 1/2 cups
  • strain the liquid and discard the solids
  • heat the two Tbsp olive oil, stir in garlic. Add the sundried tomatoes and fennel. pour in broth and chopped thyme
  • bring to a boil and place oysters on top of the fennel and cover
  • set the clams and mussles into the pot. cook until the shell fish begins to open and stir in the drained squid cook until the squid firms
  • while the shellfish cooks season the bass with salt and pepper
  • cook the fish in oil till done
  • eat it however you choose, dig right in or server with rice

People Who Like This Dish 4
Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    Sounds wonderful love how you prep the squid.
    Five forks and a smile :)

    Michael
    Was this review helpful? Yes Flag
  • jo_jo_ba 15 years ago
    looks tasty to me, I'm a seafood freak!
    Was this review helpful? Yes Flag

The Cook

chaela Sioux City, IA

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