Seafood Marinara

I love pasta and I love seafood, combine them together you get Seafood Marinara one of my favorite dishes.  Seafood Marinara or Spaghetti alla Marinara originated in Italy but the sauce it self which is called marinara or “salsa al pomodoro” was invented by the cooks during the 1500’s aboard Neapolitan ships. This tomato based sauce was easy to make and have a long time span (wont spoil easily) due to the high acidity tomatoes which a must for long sea voyages as refrigeration was not yet invented.


When I first cooked this dish, I felt like there is something I missing as am looking for that flavour that I had tasted in best seafood marinara I had which was in Wild Rice Restaurant in Boulevard Hotel in Mid Valley Megamall, Kuala Lumpur, Malaysia.  I tried a lot of variations but I cant get the flavour until I used a lot of roma tomatoes and if I mean a lot, it means tomatoes in kilograms.

So for those pasta lovers at the same time seafood lovers, I bet this dish wont let you down, go and and try this recipe out.

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Seafood Marinara 2

Seafood Marinara

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Italian

Scale

Ingredients

  • 1 kg vine tomatoes, chopped
  • 280 g tomato paste
  • 1/3 cup of olive oil
  • 6 cloves garlic, minced
  • 1 red medium onion, chopped
  • handful of basil, chopped
  • 1/2 tsp dried oregano
  • 1/2 cup white wine
  • 1 red capsicum, finely chopped
  • 3 cups shellfish or seafood stock
  • 15 pcs large New Zealand mussels
  • 2 cups prawns, shelled and deveined
  • 3 pcs squid, sliced
  • 1 whole fleshy fish (like grouper or snapper), filleted and sliced into 2 inch squares
  • 2 pcs Spanish chorizo, chopped
  • sea salt
  • freshly ground black pepper
  • 350 g Angel hair pasta or Vermicelli pasta (the thinner the pasta the better)
  • parmesan cheese

Instructions

  1. Boil pasta for 4 minutes (half cook), run in cold water and drain. Set aside.
  2. In a pan, pan fry fish in 2 tbsp of olive oil for 1 minute each side, set aside.
  3. In a the same pan add a dash of olive oil and saute garlic, onions, red capsicum and chorizo. Cook until onions are translucent.
  4. Add chopped tomatoes and cook for 15 minutes in low heat.
  5. Add tomato paste, white wine, the remaining olive oil and seafood stock. Bring to a boil then add the seafood mussels, simmer for 6 minutes or until mussels opened up. Remove mussels from shells then add it back to the pot.
  6. Add squid, prawns, sea salt (according to your taste), basil, oregano, and a dash pepper. Simmer for 2 minutes.
  7. Pre heat oven at 180C. Place pasta in a oven safe deep dish, place fish on top and pour the sauce on top. Bake for 20 minutes.
  8. Remove from oven and top with freshly shaved Parmesan cheese and freshly ground black pepper.

 


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4 Responses

  1. Pass the napkin bib please. I agree, pasta and seafood is always a great combination. Brilliant recipe.
    🙂 Mandy

  2. Tita Beng says:

    Looks perfectly delicious! The more that I crave for seafood! Good for you there that you don’t have red tide in your place.

    I’ll try to make this one when the Red tide scare is over.

  3. gta5video says:

    Waoow!! Your plate is simly wonderful, i love that!! Good work 😉

  4. Seafood Marinara? I have never heard of this interesting recipe. I love marinara. I bet the tangy sauce would taste wonderful with seafood!

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