SEATTLE — Are you thinking about a seafood meal you can serve your friends or family but don’t want to break the bank? Super-star chef Tom Douglas has a recipe that may work for you. He joined us from the Hot Stove Society kitchen.
Fregola with Rockfish, Prawns & Mussels
By Tom Douglas
Ingredients:
- 1 lb each: Rockfish, Prawns and Mussels
- 1 c Fregola Sarda
- 2.5 cup water
- 1 Bunch of Leafy Greens (spinach, kale, chard, etc)
- 2 cloves garlic, minced.
- 2 tbsp butter
- ¼ cup Vermouth
- 2 cup Marinara Sauce
- Smoked Paprika
- Fresh Herbs
- Lemon
Directions:
- Add fregola and water to a pan and bring to a simmer. Cook until fregola is tender and water is reduced, about 8 – 10 minutes.
- Meanwhile, sauté greens in butter with garlic until wilted.
- Heat frying pan over high heat and add 2 tbsp oil until smoking. Add prawns and season. Cook each side until pink, about 2 minutes per side.
- Add fregola to sauteed greens and stir. Then place it in the bottom of a shallow serving bowl.
- Add cooked shrimp to the platter. Then cook the mussels in the same pan you just removed the shrimp from. Add ¼ cup of vermouth, cover with a lid, and continue to cook until all of the mussels have opened (3-4 minutes).
- Heat 2 tbsp oil over high heat. Season rockfish on each side then add to the pan to sear each side. Don’t overcook!
- Top the rockfish with 2 cup marinara and pour in the broth from the pan of mussels. If more liquid is needed, add any remaining cooking liquid from the fregola. Season with salt and pepper and smoked paprika. Simmer until the rockfish is cooked through.
- Add mussels to the platter and pour the rockfish and broth into the center. Garnish with herbs and lemon.
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