Mar 31, 2013
Stock your freezer with seafood so you can make this quick and easy ragu any night of the week!
3 tbsp. of olive oil
1 small onion, diced
1 carrot, diced
2 stalks celery, diced
2 garlic cloves, chopped
1 cup dry white wine
1 cup jarred clam juice or fish stock
1 cup canned diced tomatoes
1 bay leaf
1 pinch saffron (optional)
16 large shrimp, peeled and deveined
8 large scallops
4 calamari/squid, sliced
Salt and freshly ground pepper, to taste
2 tbsp. chopped fresh parsley
1 baguette, sliced and grilled, for serving
Heat olive oil in a large saucepan or low Dutch oven over medium heat. Add the onion, carrot, celery and garlic and sauté until vegetables are soft, about 3 minutes. Season with salt and pepper.
Add white wine, clam juice, tomatoes, bay leaf and pinch saffron. Bring to a boil over medium-high heat. Reduce heat to medium low and let simmer, about 10 minutes.
Add shrimp and scallops, cook for 2 to 3 minutes. Add calamari and cook for 1 to 2 minutes. Do not over cook calamari or it will be tough.
Taste and adjust seasoning. Finish with chopped parsley. Serve with grilled baguette slices.
Yield: 4 servings.