Patter Fam Sauces and Pastor's Pantry Cooking School

Serves: 4-6
2 T Extra virgin olive oil
2 T Unsalted Butter
1 pound of shrimp
2 pounds of firm Cod or Haddock
2 pounds Mussels
1 pound scallops
4 cloves of garlic
Kosher salt and freshly ground black pepper to taste
2 bay leaves
1 tablespoon of saffron
1 tablespoon of red chili flakes
2 cups of canned whole plum tomatoes
2 cups Water
2 cans pilsner beer
1 medium onion finely diced
3 carrots finely diced
12 ounces of clam juice
1 celery stalk finely diced
1 1/2 cups of white wine

In a large pot, add extra virgin olive oil, butter, garlic, carrots, onion, celery, canned plum tomatoes (skin and seeds removed), and saffron. Cook the ingredients until the vegetables are soft; making sure to break up the tomatoes with your spoon.
Add the white wine, beer, clam juice and water and reduce by about 20 percent. Add the seafood and bay leaves. Mix well but gently and make sure the seafood is covered with liquid. Add Kosher salt and freshly ground black pepper to taste.
One the liquid comes to a boil cover with a lid and simmer for 10 minutes. Make sure the mussels have opened. Any that are not open should be thrown away. The key here is to not overcook the seafood.  Serve with French bread wedges

Written by Joyce Peters — February 12, 2019


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