Posts Tagged ‘Seafood Medley’

Seafood Medley with Egg Fettuccine


Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks


1 lb bag of seafood medley (claims, octopus, calamari and shrimp)

1 – 8.8 oz bag of Egg Pasta Fettuccine

1 – 14.5 can of Crushed Fire-roasted Tomatoes

1/4 cup tomato sauce

1/4 cup of Italian Blend Herbs (Basil, Oregano, Garlic, Red Peppers, Marjoram, Rosemary and Sage)

1 Clove of garlic crushed

salt and pepper to taste


Prepare pasta and drain. Cook seafood on medium heat in seafood broth until tender and drain. Cook Crushed tomatoes and sauce with garlic and Italian Herbal blend until sauce is nice and thick. Mix cooked Seafood medley and sauce and stir, allow to rest. Serve Paste in a dish topped with Seafood Medley and and Fire-roasted tomato sauce topped with Parmesan-Romano Cheese Blend. Serve hot!

Cioppino Style Seafood Medley

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Ingredients, serves four:
1 pound bag Aqua Star Seafood Mix frozen (will weigh less when thawed)
2 Tbsp olive oil
1 onion, chopped
2 cloves of garlic, minced
2 Tbsp fresh parsley, chopped
1 10 ounce can of diced tomatoes well drained
4 cups chicken broth or clam juice
1 bay leaf (remove when soup is done)
1 tsp dry basil
¼ tsp thyme leaves
¼ tsp oregano leaves
½ cup water
½ cup dry white wine
Salt and pepper to taste
In a large pot heat oil over medium heat.
Add onions, garlic and parsley, broth or clam juice, bay leaf, basil, thyme, oregano, water and wine
Bring to a boil, and cook stirring until onions are soft and all seasonings have had a chance to blend well with the liquid about 6 to 8 minutes.
Add Calamari and Octopus cook, reduce heat, cover and simmer for about 25 minutes
Add well drained diced tomatoes and cook just a few minutes to bring tomatoes up to the same heat as the mix. (this is so you hold the shape of the diced tomatoes and they don’t become soft or mushy)
Season to taste and serve. Recipe adapted from Aqua Star Seafood Mix!