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Seafood In Fresh Tomato Sauce

Ingredients
  Uncooked prawns 10 Ounce, shelled and deveined (300 Gram, Shrimps)
  Seafood sticks 4 Ounce (125 Gram)
  Fish fillets 4 Ounce (Thick, 125 Gram)
  Scallops 4 Ounce (125 Gram)
  Flour 1 Cup (16 tbs), seasoned with salt and pepper
  Salt To Taste (For Seasoning The Flour)
  Pepper To Taste (For Seasoning The Flour)
  Oil 2 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Ripe tomatoes 8 Ounce, peeled and chopped (250 Gram)
  White wine 1 1⁄2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped fresh parsley 2 Tablespoon
For fresh tomato sauce
  Tomatoes 1 Pound, peeled and chopped (500 Gram)
  White vinegar 4 Fluid Ounce (1/2 Cup, 125 Milliliter)
  Sugar 4 Ounce (1/2 Cup, 125 Gram)
  Salt 1 Tablespoon
  Black peppercorns 1 Tablespoon
  Whole allspice 1 Tablespoon
  Crushed cinnamon sticks 1 Tablespoon
  Mustard seeds 1⁄2 Tablespoon
  Whole cloves 1⁄2 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
Directions

Cut prawns, seafood sticks and fish fillets into 2 1/2 cm (1 in) lengths.
Coat all seafood in seasoned flour, shaking off any excess.
Heat oil in a frying pan until hot, then add seafood.
Fry until light golden colour, turning frequently, then drain the seafood on absorbent paper.
To Prepare Fresh Tomato Sauce: Put tomatoes into a saucepan and cook gently until reduced to a pulp.
Rub through a colander to remove seeds.
Cook strained pulp, vinegar and sugar gently for 2 hours or until thick, then season with salt.
Tie spices in a piece of muslin cloth and drop into the mixture.
Gently boil sauce, stirring occasionally, until it reaches desired consistency.
Saute garlic gently in frying pan for 1 minute.
Stir into Tomato Sauce, add tomatoes and cook for 10 minutes more.
Stir in wine and simmer until reduced by half.
Season to taste with salt and pepper.
Add parsley and mix in seafood.

Recipe Summary

Course: 
Main Dish
Method: 
Saute
Ingredient: 
Prawn

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