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Author Notes: A seafood version of classic bolognese? This tasty version is, of course, lighter and perfect as a lunch or first course for a dinner party. I made it with rock shrimp which are my favorite and with lobster. You can substitute monkfish which is sometimes called "poor man's lobster" if you wish. —dymnyno
1/2 cup sweet onion, small dice
1 carrot, shredded
1 rib of celery, small dice
1 clove garlic, minced
2 slices smoky bacon, cut into very small pieces
1 cup dry white wine
1 cup fish stock
2 cup canned tomatoes (hopefully your own)
1/2 cup half and half cream
1 pound sheet pasta(commercial or make your own)
1 pound rock shrimp
lobster tail cut into 1 inch cubes(or monkfish for a thrifty alternative)
1/2 pound mussels, cleaned
1/2 cup parsley, minced
- Saute the bacon until very crisp and remove the bacon from the pan, pour off all but 2 tablespoons of the fat and deglaze with white wine.
- Add onions,garlic, carrots and celery to the pan and saute until the vegetables become translucent.
- Add 1 cup canned tomatoes and 1 cup fish stock and simmer. Add the crispy bacon pieces back.
- Add the seafood: rock shrimp and lobster (or monkfish) and cook until shrimp turn pink and the lobster is cooked. Add the cream and mix into the seafood sauce. Finally, add the mussels, put the lid on the pot, turn off the stove and give the mussels a few minutes to cook.
- Check to make sure all the mussels opened. If they did not open, discard .
- In a large pot of salted water, cook the pasta sheets until al dente.
- On each plate arrange the pasta and the sauce by folding the seafood sauce under and over the pasta sheet. (sort of an S formation. Arrange the mussels.
- Garnish with fresh parsley.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Seafood Pasta