The Fisherman's Daughter Sauteed Seafood Medley
Clams, Calamari, Mussels, Scallops and Shrimp
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My wife is neither Greek nor is she Italian but she makes the best Greek lasagna (Pastitsio) and the best pasta food combinations. Perhaps it is her seafood background that makes her a natural cook or perhaps she was born with a knack of putting great meals together because I know she was not born in Greece or Italy.
My father-in-law and his brother, like their father before them, owned and operated a fish market at the New Jersey shore. It is here that my wife was first introduced to the world under the sea. I would have said sea world but that could have caused confusion on the topic. I can remember her telling me that she used to spend hours, each Saturday, as she fished from the dock into the water. I can also remember her telling me about the lobster shed was located directly outside of the fish market and how fisherman would bring their freshly caught fish to the dock to sell to the fish market. My wife said she spent hours at the fish market each week while she also worked as a waitress at a seafood restaurant nearby (which purchased their seafood from the same fish market).
While I cannot tell you how often my wife went to the fish market, I can say that she knows how to cook fish and she knows the seafood business. She also knows how to cook seafood and the fishing business making her a great candidate for any seafood recipes. Now that we live in Pennsylvania and the fish market is now operated by her cousin in New Jersey, we eat fish at least once a week that we purchase from a local market. Since it is not cost effective for us to travel two hours into New Jersey each week for seafood, we purchase the fish from Whole Food stores on a weekly basis. The variety of our weekly fish purchase ranges from fresh flounder, swordfish, wild salmon and wild tuna. We save the fresh crab for the annual Maryland trip (if we are able to go), the seafood medleys for the holidays and special dinners like the one I present here.
If you are going to make the seafood medley, it is best to purchase the ingredients at different times to keep the costs low. The seafood can be fresh if you purchase all ingredients together or frozen until you gather all the ingredients. We have found the taste best to use the sauté method for this dish. Remember to pick up the olive oil, your favorite seafood seasoning and your favorite red wine as they both all compliment this dish. We recently tried a very similar sauteed seafood dinner at my favorite Greek restaurant (Father's Day 2012) and it came in a close second to this dish. One main difference between the home made version and the Greek restaurant version was the Ouzo in the sauce of Greek version. The Ouzo made the sauce a bit rough but the Greek olive oil balanced the sauce and was a nice compliment (we cannot purchase Greek Olive oil at our local Whole Foods).
- 1 pound shelled calamari, cleaned and sliced
- 1 pound clams in shell
- 1 pound mussels in shell
- 1 pound shelled scallops, cleaned
- 1 pound shelled shrimp, cleaned
- 1 cup fresh garlic, minced
- 1 jar red sauce
- 1 cup seafood seasoning
- 1 cup olive oil
- Add olive oil to completely cover the bottom of the pan and add fresh minced garlic. Heat on low temperature until oil is hot.
- Add the raw mussels (in shell), cook on slow heat until the shells open. Step 2 and step 3 can be done at the same time (if you like to multi task).
- Add the raw clams (in shell), cook on slow heat until the shells open. Step 2 and step 3 can be done at the same time.
- Add the cleaned raw calamari, stir often. Steps 4, 5 and 6 can be added at the same time.
- Add the raw scallops, stir often. Steps 4, 5 and 6 can be added at the same time.
- Add the peeled shrimp, stir often. Steps 4, 5 and 6 can be added at the same time.
- Add hot sauce (habanero for me), salt, pepper and oregano to taste.
- Pour in the jar of red sauce, add fresh minced garlic and heat to boil on a low heat.
- Add one or two side dishes to complete the balanced meal (spaghetti or rice will do).
- Grab a cold beverage and serve with a large spoon.
Wild Caught Seafood for the Combo
Simple Ways to Prepare Seafood
- bake seafood uncovered and try 450 degrees
- broil seafood brushed with a butter and garlic
- fondue the seafood (everything goes well with cheese)
- grill flounder, tuna, salmon, swordfish steaks with medium heat
- kabobs for large shrimp or scallops, add veggies for color and fiber
- pasta toppings with clams, crab, lobster, scallops or shrimp
- raw seafood (sushi) - I have never tried this but many people enjoy it
- season fish with a marinade or spice rub (great for broiling, baking or sauteing)
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© 2012 mts1098