Seafood In Fresh Tomato Sauce
|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)|
|Garlic||1 Clove (5 gm), chopped|
|Ripe tomatoes||8 Ounce, peeled and chopped (250 Gram)|
|White wine||1 1⁄2 Tablespoon|
|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)|
|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|
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.