Seafood Marinara for Pasta

Use whatever seafood you have to hand to create this pasta sauce.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 45mins Servings: 4-6
  • ½ cup dry white wine

    1 small onion, chopped

    12 fresh mussels, scrubbed anddebearded

    250g white fish fillets - e.g. gurnard, tarakihi, snapper

    1 tsp oil

    1 clove garlic, chopped

    400g can tomatoes in juice

    ½ cup chopped parsley

    100g cooked shrimps

    250g pasta, cooked - e.g. fettuccine, spaghetti

  • 1. Put wine, onion and mussels into a large frying pan. Cover and cook until mussels open. Remove mussels from shell. Discard any which do not open.

  • 2. Add fish to pan and gently cook for 10 minutes or until fish flakes easily. Carefully lift fish from pan, reserving all liquid. Continue cooking the liquid until it has reduced by half.

  • 3. In a separate saucepan, heat oil and garlic and cook until golden. Stir in tomatoes and parsley. Bring to the boil. Add reserved fish liquid. Mash tomatoes slightly. Reduce heat and cook uncovered until sauce thickens slightly.

  • 4. Stir in mussels, shrimps and fish. Gently heat through. Serve over hot pasta.

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