Seafood Medley

This "Seafood Medley" is bursting with buttery sauce and fish from the sea.

I love to make a big pot of assorted seafood and pour this delicious sauce it simmers in over a favorite cooked pasta like angel hair or linguine.

If you're more of a mild white fish lover and not shellfish, try adding your favorite like flounder or grouper.

We are lucky here in Florida to be able to surf fish at the beach early in the morning and get a fresh catch on our lucky days to have for dinner.

Whenever you live, you can use any kind of fish in this delicate, fresh seafood sauce.

I love haddock or codfish, but that's a Northern fish, and I try to buy it whenever available here and most of the time it's frozen.

I have used wahoo, grouper, Mahi, and even some salmon, so there's no right or wrong kind to use, just use whatever you prefer!

This dish is great during Lent, Fish Friday, Christmas Eve on any Catholic meatless holiday menu.

Why Make This Recipe For Seafood Medley

• Cooking time is quick
• Easy to make an impressive meal, especially to seafood lovers
• Customizable with mix-ins
• Perfect of weeknight dinner or hosting a special family gathering
• Mixed seafood dish stands out as an absolute crowd favorite

Addition and Mix in Ideas

• Chicken breast cubed and cooked
• Sausage cooked and sliced
• Peppers, sliced thin sweet or hot
• Sliced onion
• Cherry or grape tomatoes
• Fresh spinach leaves
• White fish of any kind cleaned
• Any shellfish you prefer

Love Seafood? Try These Favorite Recipes:

Cioppino

Seafood Chowder

Seafood Marinara

Baked Haddock with Shrimp Salsa

Baked Codfish with roasted vegetables

Best Ever Fish Fry

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Serving Suggestions

You really can eat this by itself; it's a hearty bowl of seafood, and the sauce is great with just a hunk of Italian bread to dip in this delightful, rich sauce.


Other suggestions would be to pour over rice or your favorite pasta dish.


Either way, you decide, this is a seafood lover's dream and a perfect medley, however you decide to serve your meal.


Remember, you can use any kind of seafood, lobster, crab, clams, shrimp, mussels, and a firm white fish are always in mine.


Enjoy and let me know how you like it in the comments. We'd love to hear from you.

Seafood Medley

Yield: 6

Author: Claudia Lamascolo

prep time: 10 Mcook time: 15 Mtotal time: 25 M

A delicious seafood medley of mussels, shrimp, haddock over pasta with a light sauce sauce

ingredients:

• Extra virgin olive oil
• 3 tablespoons butter
• 4 cloves of finely minced garlic
• 1 teaspoon granulated garlic powder
• 1/2 cup Pinot Grigio Wine
• 1/2 cup chicken broth
• 2 to 3 tablespoons anchovies paste to taste, use more if you like
• 1/2 teaspoon each oregano, basil, thyme, parsley, garlic powder
• salt, pepper, cayenne to taste
• 1- 8 oz small bottle of clam juice
• 1- 10 oz can of whole clams with juice
• 3 tablespoons freshly chopped parsley, save 1 tablespoon for pasta
• 1 lb mussels fresh (or frozen to package instructions)
• 1 lb haddock or any other white fish like cod
• 1 lb large shrimp or any other like scallops, crab, lobster, rock shrimp, calamari rings (you can use a medley of all of these)
• (I used all fresh seafood when possible (use frozen fish when not available)
• 1 pound of your favorite pasta (cooked to package instructions) mixed with 2 tablespoons of extra virgin olive oil, parsley reserved, cheese, salt, and pepper to taste, and set aside, keeping warm.
• Optional: 1 cup chopped, diced plum tomatoes ( add these in the last 1/2 hour of cooking.)
•  Optional Garnish:  grated cheese for pasta, freshly chopped tomatoes, chopped parsley, and freshly chopped basil

 Instructions:

How to cook Seafood Medley

1. In a large deep fry pan or saucepan, melt butter, add 3 tablespoons of olive oil,  the anchovy paste, then saute garlic for two minutes until fragrant.
2.  Add clam juice, wine, and broth, bring to a boil with granulated garlic, fresh parsley, and any other ingredients except fish. 
3. Simmer for 1 minute to blend flavors.
4. Add all fish, herbs, and cook till shrimps turn pink, around 10-12 minutes (add diced tomatoes if using).
5. Put cooked pasta in a large pasta bowl, top with the seafood medley. 
6. Garnish with grated cheese, more diced tomatoes, and some fresh parsley or chopped basil on top.

NOTES:

NOTE:

Do not use mussels that have not opened fully, those are not to be eaten.

https://www.whatscookinitalianstylecuisine.com/2011/04/seafood-medley-over-linguine-with-white.html

seafood medley, seafood with pasta, clam sauce, white clam sauce, fish pasta, seafood pasta

seafood, fish

Italian

Created using The Recipes Generator

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Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.