25 Best Recipes!
Cape Cod Life / April 2016 / Food & Dining, Recreation & Activities
Writer: Cape Cod Life Publications / Photographer: Matt Gill
25 Best Recipes!
Cape Cod Life / April 2016 / Food & Dining, Recreation & Activities
Writer: Cape Cod Life Publications / Photographer: Matt Gill
Shellfish Algarve
- ½ cup soybean oil
- ¼ cup clarified butter
- ¼ cup fish stock
- 1 tablespoon garlic, pureed
- Pinch crushed red pepper
- 1 bay leaf
- 6 mussels
- 4 littleneck clams
- 2 oysters
- 2 jumbo shrimp
- 2 scallops
- 3 ounces fish, any kind
- Thin pasta, cooked
Scrub the shellfish. In a four-quart pot, place everything except the shrimp, scallops, fish and pasta. Cook on medium heat, covered, until the shellfish begins to open, shaking the pot or stirring occasionally. Add remaining seafood and cook for five more minutes, or until the seafood is just cooked.
Place the warmed pasta on the bottom of a large serving bowl, and arrange the shellfish and seafood on top. (Add a half or whole lobster, or chop it up, and add at the beginning.) Serves one.