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Categories:
white wine chicken shallots clove garlic tomatoes tomato paste powdered saffron shrimp scallops cornstarch light cream salt Pasta parsley
Viewed: 60 - Published at: 9 years agoIngredients
- 12 cup dry white wine
- 12 cup chicken stock
- 2 shallots, minced
- 1 clove garlic, minced
- 1 tomatoes, peeled,seeded and diced
- 2 teaspoons tomato paste
- 1 pinch powdered saffron
- 13 halibut or 13 turbot, cut in 1 inch pieces
- 13 shrimp, peeled and deveined
- 13 scallops
- 1 tablespoon cornstarch
- 12 cup light cream
- salt & pepper
- 34 lb pasta, cooked
- 14 cup chopped fresh parsley
Method
- In skillet, combine wine, chicken stock, shallots, garlic, tomato, tomato paste and saffron.
- Bring to simmer over medium heat and cook for 2 minutes.
- Add fish, shrimp and scallops; cover and simmer for 3 minutes or until shrimp are pink and fish and scallops are opaque.
- With slotted spoon, remove fish and seafood to bowl; set aside and keep warm.
- Dissolve cornstarch in 1 Tbsp.
- of the cream and add to skillet along with remaining cream.
- Cook, stirring, until boiling and thickened.
- Return fish and seafood to skillet and stir to coat.
- Season with salt and pepper to taste.
- Spoon over pasta and sprinkle with parsley.
