Vermicelli Pescatore

Recipe Categories : | Italian | Pasta | Appetizers | Seafood | Mussels | Cod | Squid | Prawns | Oysters |
| MAIN INDEX |

Preparation Time : 15 mins Cooking Time : 40 mins Serves : 4

Ingredients :

• 120g (4oz) mussels
• 120g (4oz) cockles
• 120g (4oz) squid, cleaned
• 225g (8oz) cod fish fillets
• 4 large prawns
• 4 fresh oysters
• 2 x 400g (14oz) tins plum tomatoes
• 60ml (4 tbsp) olive oil
• 225ml (8 fl oz) dry white wine
• ½ green pepper, diced
• 300g (10oz) vermicelli

Preparation and Cooking Instructions :

1. Prepare seafood. If using fresh mussels, clean closed mussel, remove beard, and cook in boiling water for 3 minutes until they open.(Discard any that remain closed).
2. Cool and remove from shells, keeping a few shells for garnish if desired. Skin and bone cod fillets, and cut fish into ½" pieces.
3. Clean squid and cut into rings.
4. Force tomatoes and their juice thorough a sieve, and set aside.
5. Heat 2 tbsp oil in a pan, and add the squid. Fry gently until golden brown, then add wine, tomato purée, green pepper, and salt and pepper to taste. Simmer for 20 minutes then add fish. Simmer for a further 10 minutes, stirring occasionally.
6. Add cockles and mussels and, when mixture reboils, adjust seasoning. Meanwhile, cook vermicelli in lots of boiling salted water for 10 minutes, or until tender but still firm. Drain well. Add seafood, and toss. Garnish with prawns and fresh oysters.