Seafood Mix Pasta
A really simple but tasty recipe, this dish have clams,mussel,baby squid, shrimps, mushroom, parsley, and tomato. Make with a light white wine sauce.
Hope you like it.
Best Mussel Pasta - How to Make Mussel Pasta... Next Time: Sardinia
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Next Time: Sardinia... How To Make Mussel Pasta.
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Anne Burrell's Pacific Cod and Clam Cacciucco | Worst Cooks in America | Food Network
Anne's Tuscan fish stew is so flavorful you'll never be the same again!
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Pacific Cod and Clam Cacciucco
RECIPE COURTESY OF ANNE BURRELL
Level: Advanced
Total: 2 hr 30 min
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
Fish Stock:
Extra-virgin olive oil
1 onion, diced
2 stalks celery, diced
2 cloves garlic, smashed
Salt
2 pounds white fish bones, such as cod
1/2 pound shrimp shells
2 bay leaves
3 thyme sprigs
Tomato Broth:
Extra-virgin olive oil
1 large onion, sliced
1 fennel bulb, sliced thin, fronds reserved for garnish
2 celery stalks, sliced thin on the bias
Kosher salt
3 cloves garlic, sliced thin
Pinch crushed red pepper
2 cups white wine
Large pinch saffron
One 28-ounce can Italian plum tomatoes, crushed or pureed
1 bundle thyme
3 bay leaves
Stew:
Extra-virgin olive oil
1 pound cleaned cod fillets, cut into 4 pieces
Kosher salt
16 littleneck clams
1/2 pound large shrimp, shelled and deveined, reserve shells for stock
1 1/2 cups cooked cannellini beans
2 cups torn escarole leaves
Toast:
1 loaf ciabatta, sliced 3/4-inch thick
1 clove garlic
High-quality extra-virgin olive oil, for drizzling
Directions
For the fish stock: Heat a stockpot, lightly coated with olive oil, over medium heat. Add the onion, celery, garlic and some salt, and sweat for 3 to 4 minutes. Stir in the fish bones and shrimp shells, and fill the pot with water. Add the bay leaves and thyme and bring to a boil. Lower the heat and simmer for 20 minutes. Strain the liquid into a bowl and reserve. Voila! Fish stock!
For the tomato broth: Lightly coat a large saucepan with olive oil and heat over medium heat. Add the onion, fennel, celery and a large pinch of salt. Cook the veggies until soft and very aromatic, 8 to 10 minutes. Add the garlic and crushed red pepper and cook for another 3 to 4 minutes. Stir in the wine and reduce by half. Season with salt. (It's important to season all along the way.)
Add 8 cups of the fish stock and the saffron. Stir in the tomatoes, thyme and bay leaves. Season with salt and cook for 20 to 30 minutes. The final broth should be a very pretty and flavorful soup. Taste and add salt as needed. Remove and discard the thyme bundle and bay leaves.
For the stew: Heat a straight-sided saute pan, lightly coated with olive oil, over high heat. Sprinkle the cod with salt, add it to the pan and brown it on all sides. Remove to a large plate and reserve.
Drain the fat from the pan and add the clams and about 4 cups of the tomato broth. Cover and cook until the clams open, about 3 to 4 minutes. Add the shrimp and cod along with the beans and the escarole. Cover and cook until the cod and shrimp are cooked through and the escarole is wilted. If at any point the soup has cooked down too much, add more tomato broth.
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Anne Burrell's Pacific Cod and Clam Cacciucco | Worst Cooks in America | Food Network
Kenny P's Linguine & Clam Sauce for Christmas Eve
For this you need: 1 doz clams plus a container of just minced clams, onions, garlic, olive oil, white wine, s&p and clam juice and some fresh grated parmigiana cheese (for those of us who like cheese on clam sauce!)
Start with the clams - a couple of dozen or so should do nicely (in the shell) - wash thoroughly to remove any sand from the shell. Drain.
In a saucepan - heat olive oil next add sliced and crushed garlic - sauté around until it takes on a nice golden hue - now add the diced onions and cook until soft and translucent.
Next add the clams in the shell, S&P, a splash or two of white wine and cover. Reduce heat to med....continue to move the clams around to get them to open up. If you need a more juice - feel free to add a bottle of clam juice. (Never use a clam that is open before you cook it...capisce?).... Now add in the container of minced clams and let them cook with the sauce.
Put the linguine in the pot of boiling salted water to cook for 8 / 10 mins....or until aldente. Strain - always reserving a mugful of water.....return the pasta to the pot - add back 1/2 mug of water to re-moisten. Toss - wait a min or two and then add the linguine to the the clam sauce....toss and serve immediately in warmed bowls. You should have grated Parmegiana cheese available on the table for your guests.
This dish should take you no more than 40 mins start to finish.
Watch Kenny P's as he whips up his Linguine & Clam Sauce. Visit my website:
Kennypolcari.com
to see me live in action on the NYSE and in the kitchen. Finance and Food at its best. Here you will find my daily finance blog - Morning Thoughts and my view of the financial world for that day. At the end of each post I include a daily recipe for you to make. I feed you both intellectually and physically. I hope you enjoy.
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White Clam Sauce: Stage 1: Don't Burn The Garlic!
don't burn the garlic, don't use cheese, don't cut the pasta, and learn to love extra virgin olive oil!