A Taste of the Coast: Effortless Seafood Ragù
Craving a luxurious seafood dinner without spending hours in the kitchen? This rich and creamy seafood ragù is your answer! Packed with a generous mix of crab, fish, and prawns, all simmered in a savory red wine and tomato sauce, it delivers incredible flavor with minimal effort. Get ready to impress!
Ingredients
• 1 Pound / 450g Mixed Seafood (crab meat, fish, prawns)
• 1 cup / 240ml fish stock
• ½ cup / 120ml red wine
• 2 Tablespoons / 30ml fresh parsley, chopped
• 3 Tablespoons / 45ml olive oil
• 15 Tablespoons / 225g tomato paste
• 4 shallots, finely chopped
• 1 celery stalk, finely chopped
• 2 bay leaves
• 2 Teaspoons / 10g dried thyme
• Salt and pepper, to taste
Instructions
1. Method
2. Gently flake the crab meat and fish, and chop any large prawns. In a bowl, combine the mixed seafood with the chopped parsley and set aside.
3. Heat the olive oil in a large pan or Dutch oven over medium heat. Add the finely chopped shallots and celery, and sauté for 3-5 minutes until softened and fragrant.
4. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to simmer for about 5 minutes, or until the wine has reduced by half.
5. Whisk in the tomato paste and fish stock until smooth. Add the bay leaves and thyme, and bring the sauce to a high simmer, stirring constantly to prevent lumps.
6. Reduce the heat to low, cover, and let the sauce simmer gently for 15 minutes to allow the flavors to meld.
7. Remove the bay leaves. Gently stir the seafood and parsley mixture into the sauce. Cook for another 3-5 minutes, or just until the fish is opaque and the prawns are pink and cooked through. Be careful not to overcook.
8. Season generously with salt and pepper to taste. Serve immediately over pasta, polenta, or with crusty bread.
Nutritional Information
• Serves: 3
• Calories: 130 per serving
• Calories from Fat: 9%
• Carbohydrates: 55g
Pro Tips
• For a deeper flavor, add a splash of brandy or cognac along with the red wine.
• Serve this rich ragù over fresh pappardelle pasta, creamy polenta, or simply with a side of crusty bread for dipping.
• A pinch of red pepper flakes added with the shallots will give the sauce a gentle, warming heat.
• Finish the dish with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh parsley just before serving.
FAQ
Q: What kind of seafood is best for this ragù
A: This recipe calls for a mixed seafood base of crab meat, fish, and prawns. Gently flake the crab and fish, and chop any large prawns before adding them to the sauce.
Q: What should I serve with seafood ragù
A: This versatile ragù is excellent served over fresh pasta like pappardelle, creamy polenta, or simply with a side of crusty bread for dipping into the rich sauce.
Q: How can I make this ragù spicy
A: For a gentle, warming heat, add a pinch of red pepper flakes along with the finely chopped shallots and celery at the beginning of the cooking process.
Q: How long does it take to cook the seafood in the sauce
A: The seafood cooks very quickly. After adding it to the sauce, it only needs 3-5 minutes. Cook just until the fish is opaque and the prawns turn pink, being careful not to overcook.
