Italian Seafood Sauce Recipes

Steps:

• In large sauce pan, over medium heat, add the olive oil as directed.
• Add diced onions and swirl them around for a minute or two.
• Add diced garlic and cook until tender.
• Pour in wine and let cook down about 2 minutes or so.
• Add tomato paste and stir together until paste thins a bit.
• Add tomatoes and puree.
• Stir in herbs and salad dressing mix. Stir and cook for about 35 to 40 minutes over low heat.
• Clean clams, peel and devein shrimp.
• Now, add the cod and scallops. Then, add shrimp, lobster or crab legs and cook 5 minutes. Add the tilapia and clams, reduce heat, cover and let simmer for 20 to 30 minutes on very low heat.
• Serve over linguini.

Steps:

• Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes.
• Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.
• Aioli:
• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.