Food > Recipe Directory > Courses/Meal Type > Main Course > Mixed Seafood with Fennel, Tomatoes and Olives

Mixed Seafood with Fennel, Tomatoes and Olives Recipe

Mixed Seafood with Fennel, Tomatoes and Olives

Homemakers Best Tested
By
The Homemakers Test Kitchen
You can change the mix of seafood if desired. Or, for convenience, you could use thawed frozen mixed seafood for this Mediterranean-style sauté and serve with pasta, rice, potatoes or crusty bread.

Ingredients

8 oz  (250 g)  cleaned squid
8 oz  (250 g)  peeled deveined shrimp
8 oz  (250 g)  bay scallops, or sea scallops, halved crosswise
1 can  (28 oz/796 mL) tomatoes
1/4 cup  (60 mL)  extra-virgin olive oil
1 small onion, finely chopped
1 large fennel bulb, finely chopped
2 cloves garlic, minced
1 tsp  (5 mL)  grated orange rind
1/2 cup  (125 mL)  freshly squeezed orange juice
1 tsp  (5 mL)  wine vinegar
1/2 tsp  (2 mL)  salt
1/4 tsp  (1 mL)  black pepper
2 tsp  (10 mL)  fennel seeds
1/2 cup  (125 mL)  halved pitted green or black olive
Fennel fronds

Preparation

Slice squid into rings; cut tentacles in half. Slice shrimp in half lengthwise. Place scallops in sieve to drain excess liquid. Drain tomatoes, reserving 1/2 cup/ 125 mL of juice; seed and chop tomatoes. Set aside.

In large skillet, heat half of the oil over medium-high heat; sauté onion, fennel and garlic until soft and golden, about 8 minutes. Stir in tomatoes and reserved juice, orange rind and juice, vinegar, salt and pepper; cook until thickened, 7 to 8 minutes. Transfer to bowl.

Add remaining oil to skillet and increase heat to high; add fennel seeds and fry until lightly browned, about 20 seconds. Add squid, shrimp and scallops; sauté until shrimp are pink, 2 or 3 minutes. Stir in sauce and olives; bring to boil. Cook, stirring, until seafood is cooked through, about 2 minutes. Transfer to serving dish and garnish with fennel fronds.

Makes 4 servings.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 382
Protein 33 g
Fat (total) 19 g
Sat. Fat 3 g
Carbohydrate 22 g
Fibre 5 g
Cholesterol 237 mg
Sodium 1152 mg
Calcium 17 % RDI
Iron 34 % RDI
Vitamin A 8 % RDI
Vitamin C 75 % RDI
Folate 19 % RDI

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Source

Homemakers Magazine: November 2006

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