Mixed Seafood with Fennel, Tomatoes and Olives
- Lactose free
Ingredients
- 8 oz (250 g) cleaned squid
- 8 oz (250 g) peeled deveined shrimp
- 8 oz (250 g) bay scallops, or sea scallops, halved crosswise
- 1 can (28 oz/796 mL) tomatoes
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 small onion, finely chopped
- 1 large fennel bulb, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 mL) grated orange rind
- 1/2 cup (125 mL) freshly squeezed orange juice
- 1 tsp (5 mL) wine vinegar
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 tsp (10 mL) fennel seeds
- 1/2 cup (125 mL) halved pitted green or black olives
- Fennel fronds
Preparation
Slice squid into rings; cut tentacles in half. Slice shrimp in half lengthwise. Place scallops in sieve to drain excess liquid. Drain tomatoes, reserving 1/2 cup/ 125 mL of juice; seed and chop tomatoes. Set aside.
In large skillet, heat half of the oil over medium-high heat; sauté onion, fennel and garlic until soft and golden, about 8 minutes. Stir in tomatoes and reserved juice, orange rind and juice, vinegar, salt and pepper; cook until thickened, 7 to 8 minutes. Transfer to bowl.
Add remaining oil to skillet and increase heat to high; add fennel seeds and fry until lightly browned, about 20 seconds. Add squid, shrimp and scallops; sauté until shrimp are pink, 2 or 3 minutes. Stir in sauce and olives; bring to boil. Cook, stirring, until seafood is cooked through, about 2 minutes. Transfer to serving dish and garnish with fennel fronds.
Makes 4 servings.
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