Seafood Medley with Grilled Fennel and Roasted Tomato Sauce
Ingredients:
1 - 10 oz portion of Harvest of the Sea - Calabasas Seafood Medley
1 cup chicken stock
1/2 bunch asparagus tips
1 ear fresh corn
1 cup bucatini pasta
1/2 bunch Italian pasta
1/4 cup grated Parmesan cheese
1 French baguette
2 tbsp. unsalted butter
1 bulb fennel
4 vine ripe tomatoes quartered
1/2 yellow onion sliced
2 oz. peeled garlic cloves
1 tbsp. dry Italian seasoning
1/2 cup olive oil
1/2 cup balsamic vinegar
1/8 cup sea salt
1/8 cup sugar
1 tbsp. black pepper
8 oz. vegetable juice
1/2 cup fresh basil
Instructions:
Roasted Tomato Sauce
Preheat oven to 275 degrees In large roasting pan, combine tomatoes,onions, garlic, 1 cup Olive Oil, 1 cup Balsamic Vinegar, 1/4 c Sea Salt, 1/4 c sugar & Italian Seasoning. Mix thoroughly. Bake at 275 for 3 hours or until mixture is roasted and light brown. Let cool. Add 2 cups vegetable juice & fresh basil to roasted tomato mixture. Blend in a blender till sauce consistency.
Grilled Fennel
Cut & remove Fennel Stalk from fennel bulb. Cut fennel into wedges. In a small stock pot, add fennel wedges; cover half way with chicken stock. Cook until soft. Remove fennel from liquid. Save cooking liquid to add to tomato sauce if desired. Brush cooked fennel wedges with olive oil and grill.
Seafood Medley & Finish
Cut Asparagus tips about 1/2 inch pieces. Clean corn & cut from cob. Finely chop Italian parsley. In hot skillet, add olive oil &1tbsp butter. Add Seafood Medley, lightly saute. Add asparagus, corn and 1 cup of roasted tomato sauce. Cook until seafood is fully cooked. FRENCH BAGUETTE Preheat Oven to 375 Slice Bread on a Bias or diagonally into strips. Brush with Olive Oil & Butter and toast in oven to golden brown. Add grated Parmesan Cheese & chopped Italian parsley.