Ausfish Marinara

[imported_admin]

Ausfish Marinara (Serves 4-6)

2 Onions, finely chopped
200 grams Mushrooms, finely chopped
Large cup of white wine
4 Cloves Garlic, crushed
2 Cans crushed tomatoes
1 Can Tomato Soup
1 Small can Tomato Paste
2 Carrots, grated
1/2 Bunch of fresh Basil
2 Tablespoons Virgin Olive Oil
Sugar, to taste
Salt & Pepper, to taste
Spaghetti or Fettuccine (I use Mr. Changs Egg Noodles)

Seafood (uncooked) adjust to your liking
500 grams greenlip mussels, in shell, debearded
500 grams firm white flesh fish, cut into bite size pieces
3 Squid tubes, sliced into rings(Calamari)
500 grams Green Prawns, peeled
250 grams baby Octopus and/or Scollops with roe

* In a large saucepan heat oil and sauté garlic, onions and mushrooms.
* Add White wine and allow to reduce by 1/3.
* Add canned tomatoes, tomato soup and tomato paste.
* Add grated carrot, salt, pepper and sugar(1 teaspoon at first). Allow to simmer for 3/4 of an hour. Add additional salt, pepper, sugar to taste.
* Bring to boil, add Basil and mussels. Place lid on saucepan and allow to cook until mussels open, approx.. 3 mins.
* Place on low heat, add fish and prawns, allow to cook for 3 mins.
* Add calamari and baby octopus, cook until just cooked, approx. 3 mins.
* Serve immediately with pasta and fresh grated parmesan cheese.

[Tony_N]

That looks the goods Steve

Be wary ordering pasta marinara at restaurants in the US. For some reason the American way with a marinara sauce is not to put any fish of any kind in it! I kid you not a marinara sauce in the USA is just tomato herbs and garlic - no marine animals at all.
They also call a main course an entree??

[Lucky_Phill]

That'll be going in the cook book, thanks Steve

Phill

[Bundy_Burp]

Yes that ones getting printed out as I type this ones definately a keeper .

[CHRIS_aka_GWH]

good one for all that unused bait ;)

Thats a great recipe Steve. A good one for winter.

you can use de-sanded pippis in that too - the really important bit is the short cooking time of the seafood so it doesn't go tough.

On top I love to mix chopped parsley in with the parmesan and lots of cracked pepper.