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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


  • 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


  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.