Italian Cook Seafood Recipes - http://italiancook.ca

Ingredients:
12 medium scampi
200g of rice
200g of Gorgonzola
200g of cream
1 Tablespoon of Mustard
Salt and pepper
1 onion
1 clove of Garlic

Directions:
1. Heat seafood stock
2. Chop the onion and put in pan. Add the rice and cover it with the stock.
Boil in a serving dish- as soon as the stock boils, cover the serving dish and put into oven
3. Cook until the stock has been absorbed
4. Clean the scampi, removing heads and shells
5. Fry them with garlic
6. Add the cream, the gorgonzola, mustard, salt & pepper
7. Mix carefully under low heat. Take the rice out of the oven and put into serving dish. Pour the sauce and the scampi in the middle
Serve very hot with a separate tomoato sauce
Serves 4 courtesy

Ingredients:
1 lb medium shrimp, peeled and deveined
1/2 cuo St. Dalfour Marinade
1 red onion peeled and sliced
1 red bell pepper sliced
1/2 cup water
pinch of salt or two to taste

Directions:
Heat a 12 inch saute pan to medium hot, add two 2 tablespoons of Marinade and saute peppers and onions.

Ingredients:
1 Couturier 11 oz log white
4 filets of red snapper
8 oz butter
8 oz creme fraiche
3 fl. oz of vermouth or port wine
salt and pepper to taste
powdered cinnamon

Directions:
1. Melt 2 oz of butter in a frying panand add the vermouth
2. Seasin the filet with salt and pepper
3. Cook the filet on low heat for 3 minutes on each side in the butter and vermouth
4. Remove the filet and arrange them on a serving dish
5. In the frying pan, add the goat cheese, the creme fraiche, salt, pepper, and cinnamon
6. Stir and add the remaining 6 oz of butter
7. As soon as the butter is melted and the texture of the sauce is homogenous, poor the sauce over the filet
8. Serve hot

2 lbs. of salted cod
flour
1/2 cup of olive oil
lemon juice (2)
fresh parsley-chopped
pepper
3 eggs
flour

When ready heat 1 inch of oil in a deep skillet/dip baccala in flour, and shake off excess/fry until golden,drain on paper towels, and serve with lemon wedges

Make a marinade with oil,lemon juice and pepper/cut baccala into 2 inch pieces, and marinate overnight. Prepare batter by beating eggs together with 3 tbls. of flour,salt, and pepper/heat oil in a deep skillet/dredge fish in flour, and dip into batter/fry until golden on both sides.

3 lbs. squid-cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges

Heat 1 inch of oil in a deep skillet/dip calamari in flour, and shake off excess/fry until golden,drain on paper towels, and serve with lemon wedges

Capitone Fritto - Eel
2 lbs. of eel-skinned, and cleaned
1/2 cup of olive oil
flour
1 tsp. of rosemary
salt, and pepper

Cut eel lengthwise into 4 inch pieces/sprinkle with salt,pepper, and rosemary/dredge in flour/fry until golden brown on all sides

Aanguilla Alla Matalotta - Eel
2 lbs. of eel-cleaned,and cut into pieces
2 cups of fresh tomatoes-skinned,seeded and chopped
1 bunch of fresh parsley-chopped
1 onion-chopped fine
olive oil
salt,and pepper

Heat oil in deep skillet/add onion and cook til transluscent/add tomatoes,parsley,salt and pepper,and cook for a few minuted9until tomatoes soften and begin to break up)/add about a half a cup of water to skillet,the eel,and cook on moderate flame until eel is cooked.

Eel Livornese
2 lbs.eel-cleaned, and skinned
2 cups basic tomato sauce
1 cup dry red wine
12 capers12 large green olives
1 tbl.dried red pepper
1/8 cup chopped fennel

Rinse eel and cut into 4-inch long pieces, pat dry. Preheat oven to 450 F/ In an oven proof pot, place tomato sauce, red wine, caper berries, olives and red pepper over medium heat and bring to a boil/ Season eel pieces with salt and pepper and place into boiling sauce/ Put in oven and bake about 20 minutes/ Remove from oven, sprinkle with chopped fennel and serve immediately.

Grilled Eel
2 lbs. of eel-cleaned,skinned, and cut into 2 inch pieces
bay leaves
salt, and pepper
lemon wedges

Thread eel onto skewers with a bay leaf in the middle of each skewer/place skewers on rack on a hot grill/cook until browned on all sides/serve with lemon wedges

Eel Florentine
2 lbs. of eel-cleaned,skinned, and cut into 2 inch pieces
2/3 cup of olive oil
2 garlic cloves-crushed
1 tsp. of sage
bread crumbs
salt, and pepper

Place eel in a bowl, and sprinkle with salt,pepper, and a drizzle of olive oil/refrigerate for 2 hours/coat eel with bread crumbs/heat oil in a casserole/saute garlic, and sage/add eel in a single layer, and bake at 350 for 40 minutes

Aanguilla Alla Brace - Eel
2-1 lb.eels-cleaned,and gutted
1 tsp. balsamic vinegar
1/4 cup olive oil
salt
2 sprigs rosemary

Marinate eel 1 hour in olive oil and rosemary/ Cut the eel across about 3" long and place on the grill with the skin down/remove from grill and brush with balsamic vinegar.

1/3 cup extra virgin olive oil
1 cup onion, thinly sliced lengthwise
1 can fresh, plum tomatoes, crushed gently
1 tsp chopped fresh oregano
2 Tbs capers
1 lb fresh medium shrimp, peeled, deviened, and cut into 1/2" pieces
salt and freshly ground pepper

Put the olive oil and onion in a large skillet over, over medium heat and cook until the onion has turned golden brown.
Raise the heat to medium-high and add the tomatoes. Cook rapidly until most of the liquid has evaporated, but the tomatoes have not broken down completely.
While cooking the tomatoes bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
Add oregano, capers, and shrimp to the sauce in the skillet. Season with salt and pepper. Cook until the shrimp turn pink (about 2 minutes). Once they are pink remove the skillet from the heat.
When pasta is cooked al dente, drain it and toss it with the sauce. Serve at once.