Seafood alla Positano

Normally, when we speak of a one-pan meal we think of a casserole.  Today's recipe is a one pan meal, but rather than baking we prepared the fish by poaching it.

If you've never poached fish, then this is the recipe to start with. It's so easy, even a beginner can do it.

Basically, you prepare the poaching liquid.  In this case it is a flavorful light tomato sauce and then you cook the fish in the sauce on the stove. No fuss; no muss.

Ready?  Let's get started.

 

 

 



 

Seafood alla Positano

4 filets of firm, white fish ( I prefer Orange Roughy) about 5-6 ounces each..seasoned with salt and pepper
16 shrimp, peeled, deveined with tails removed
3 Tablespoons Joe and Son’s Milanese Gremolata Extra Virgin Olive Oil

1 medium onion, thinly sliced
6 cloves garlic, peeled, cut in half and crushed
¼ cup Joe and Son’s Sicilian Lemon Balsamic Vinegar
1 14-16 ounce can crushed tomatoes with juice
1 Tablespoon canned tomato sauce
12-14 good quality black olives, pitted and cut in half
1-2 Tablespoon capers, rinsed and drained..

 Add, according to your taste, ½ cup dry, white wine OR ½ cup canned chicken broth
1 Bay Leaf
Pinch of red pepper flakes to taste
Pinch of dried basil
Pinch of dried oregano

Salt and pepper to taste

In a medium sized saute pan with a lid, heat the Olive Oil and saute the onions and garlic over medium heat until the onions are transparent. Add the next 10 ingredients; stir and continue to cook over low heat for about 15 minutes.

Add the fish and shrimp, making sure to ladle some of the sauce over the seafood. Cover and continue to cook over low heat for about 6-7 minutes until the seafood is done. Be sure sauce does not boil and bubble and that the seafood is covered with the sauce.

Add salt and pepper to taste.

Garnish with parsley and basil leaves