Oven Seafood Bake Pesce Al Cartoccio

SEAFOOD BAKE

Steps:

• Bring water, wine and dill to a boil.
• Add scallops; simmer 2 minutes.
• Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
• Remove from heat.
• Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
• Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
• Stir in flour continue cooking 1 minute until bubbly.
• Stir in cream and 1 Cup of the reserved fish stock.
• Cook slowly until thick. Add salt and pepper if desired.
• Pour sauce over seafood.
• Mix cracker crumbs and the 3 T melted butter.
• Sprinkle cracker crumbs over the seafood.
• Bake at 400 for 15-20 minutes or until bubbly and lightly browned.

OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)

Steps:

• Preheat oven to 350°F.
• Mix together butter, garlic, lemon zest and juice.
• Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
• Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
• Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
• Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
• Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
• Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
• Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
• Garnish fish with parsley and pass sauce to pour over each serving.

AMAZING SEAFOOD CASSEROLE BAKE

Steps:

• Set oven to 350 degrees.
• Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
• In a large saucepan, melt butter over low heat until melted.
• Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
• Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
• Remove from heat and add/mix in the gruyere cheese until melted.
• Transfer the mixture into a large bowl.
• Add in the seafood and olives; mix until well combined.
• Transfer mixture to prepared casserole dish.
• Brush the top of the casserole with lemon juice.
• Sprinkle grated Parmesan cheese on top.
• At this point the casserole may be refigerated, and baked later.
• Bake for about 30 minutes, or until hot and bubbly.

SPINACH SEAFOOD BAKE

Steps:

• Preheat oven to 350*.
• Saute shrimp, scallops and spinach in a lightly greased skillet for 10 mins, remove from heat.
• Add artichoke hearts, mayonnaise, sour cream, cheeses and garlic.
• Stir all together gently.
• Put into a baking dish.( Can be made a day ahead if wrapped tightly in cling film and refrigerated ).
• Whan ready to serve, top with the breadcrumbs and bake for 10 mins until golden.

SEAFOOD AL CARTOCCIO

Steps:

• Preheat the oven to 400 degrees F.
• Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
• Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
• Preheat a grill to medium-high heat.
• Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
• Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
• Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
• Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.

PESCE AL CARTOCCIO FISH IN A PAPER BAG)

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bag liberally inside and out with the olive oil.
• Wash the fish well inside and out, then pat dry with paper towels. Season the fish with salt and pepper inside and out. Sprinkle the fish with garlic and rosemary inside and out, then put it in the bag and close tightly. Place the bag on a baking sheet and bake it in the oven for 30 minutes. Remove the sheet from the oven and allow the fish to rest inside the bag for 30 minutes before opening (Be careful when you open that the steam does not burn your hand). Serve with lemon wedges on the side

SEAFOOD SPAGHETTI AL CARTOCCIO (BAKED IN PARCHMENT PAPER)

Steps:

• Preheat oven to 200C / 400F (with or without fan assistance is fine).
• Bring a large pot of water to boil (at least 1 litre of water) and season with salt (1 tablespoon per litre of water). Add in the spaghetti or pasta of choice and cook 2 minutes shy of al dente (according to package instructions).
• While the pasta is cooking, season the prawns, squid and salmon fillet with salt and freshly ground black pepper. Set aside.
• When the pasta is ready, reserve 1/2 cup of pasta water and drain the pasta. Transfer the pasta into a mixing bowl and add in the tomato sauce and cream. Toss to combine. Add in pasta water, bit by bit, to loosen the pasta if necessary.
• Prepare 2 large pieces of parchment paper - at least 17x15-inch big. Divide the pasta between the two parchment paper and arrange it in the middle. Pour any remaining sauce over the pasta. Divide the sliced bell pepper (if using) on top of the pasta. Divide the seafood and arrange them on top of the bell peppers.
• To wrap the parcels, pick up the long sides of the parchment paper over the pasta until the edges meet. Fold the edges down a few times until the edges are tight over the pasta. Pick up the short sides of the parchment paper, scrunch them up to tie a knot over the pasta, be careful not to tear the parchment paper. Make sure the parcels are sealed so that the sauce will not ooze out during baking.
• Transfer the parcels carefully to a baking sheet and bake in the center rack for 18 to 20 minutes until the seafood is cooked and the sauce is bubbling. Remove the baking sheet and transfer each parcel to a shallow serving bowl and serve them immediately.
• Let your guests unwrap the parcels and garnish with Italian parsley, Parmesan cheese and chili flakes themselves.

OVEN-BAKED SEAFOOD SPAGHETTI (SPAGHETTI AL CARTOCCIO)

Steps:

• Wash all the shellfish very well. Set a pot with 3 quarts of lightly salted water to boil over high heat.
• In the meantime, pour the olive oil into a large skillet and add the garlic, the chile pepper, and the seafood. Cook over a low flame for 5 minutes, then add the chopped tomatoes, basil, and parsley. Simmer for 15 minutes.
• Preheat your oven to 450 F (250 C).
• Keep an eye on the pasta pot as the sauce simmers, and when the water boils add the pasta. Let it cook until half done (usually about 4 minutes), then drain it well in a colander and transfer it while it is still dripping to the skillet with the sauce.
• Toss the pasta-and-sauce mixture by moving the skillet as you would if you were flipping an omelet. Roll out a long sheet of aluminum foil or parchment paper and fold up the sides to make a box-like container.
• Transfer the pasta to the container, fold the aluminum foil or paper over it, and crimp the edges together to make a sealed pouch (you can also make individual pouches for your guests if you wish).
• Bake in the oven for 5 minutes, at which point the pouch will have puffed up. Slide it onto a serving dish and open it at the table.

SPAGHETTI AL CARTOCCIO (SEAFOOD SPAGHETTI BAKED IN PAPER)

Steps:

• Clean and prepare the seafood accordingly.
• In a large skillet, add in 2 tbsp olive oil and ½ of the minced garlic and sauté until fragrant but not brown.
• Add in clams and ½ of the white wine. Stir briefly and cover with lid.
• When most of the clam shells start to open, remove lid and transfer to a plate. Discard unopened ones, if any.
• Add in remaining olive oil and garlic. Sauté until fragrant and add in prawns and squid.
• When the prawns start to turn red, transfer both ingredients to a plate. *it is ideal to leave the seafood undercooked as they will continue to cook in the oven later.
• Bring a large pot of water to boil and add in generous amount of salt. It should taste like sea water.
• Add in pasta and cook according to package instruction.
• Meanwhile, prepare the tomato sauce.
• Drizzle some olive oil to the same skillet and pour in the tomato sauce.
• Add in stock and the remaining liquid from the seafood. Bring to boil.
• Season with salt, sugar and pepper.
• When the pasta is done, transfer into the sauce along with the seafood.
• Toss well and turn off heat.
• Distribute the pasta, seafood and sauce into each pouch. You'll want to have more sauce so the pasta will not dry out during the baking process.
• Wrap securely and bake in a preheated oven at 200°C/400°F for 5 - 10 mins.
• Transfer onto serving plate and let your guests unwrap the parcels themselves.

PESCE AL FORNO CON PATATE (OVEN ROASTED WHOLE FISH WITH POTATOES)

Steps:

• Peel and slice the potatoes as thinly as you can manage. (If you have a 'mandoline' or food processor with a slicing blade, it will make short work of this. But if you have decent knife skills, it should not take long.
• Mix the potato slices with a generous amount of olive oil, salt, pepper and a few rosemary leaves that you will have finely chopped. If using the garlic, add it as well. (In the alternative, you can simply rub the baking dish with garlic, which gives a very subtle savoriness to the dish, suitable for more formal occasions.)
• Lay the potato slices on the bottom of a baking dish large enough to accommodate the fish and potatoes comfortably. (If you want to be fancy, you can arrange the slices in neat rows or an attractive pattern for a more elegant look.)
• Roast the potatoes in a moderate hot oven (190°C/375°F) for about 20-30 minutes. Then remove them from the oven and lay the whole fish, which you will have seasoned well with salt and pepper, over the potatoes, with the sprig of rosemary inserted inside it. If using, arrange the tomato halves around the fish. Drizzle the whole with some more olive oil and, if you like, a bit of white wine (not too much) which will help the potatoes to soften and add a slight tartness that complements the dish.
• Roast the fish until done, usually about 20-30 minutes more. Let the dish rest and cool off for a good 5-10 minutes before serving.