Easy Spaghetti Marinara
Serves 4 | Approximately 30 minutes
Ingredients:
- 1kg Fisho seafood marinara mix (or ask the Fisho team to put together one for you with scallops, prawns, fish, squid, mussels)
- 500g spaghetti
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, crushed
- 700g tomato passata
- 100ml water
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes, optional
- 2 tablespoons chopped parsley
- Finely grated zest of 1/2 lemon
- Salt and pepper
Method:
- Soften onion in oil over medium heat for 5 minutes. Add garlic and cook for 30 seconds.
- Stir in passata, water, oregano and optional chilli. Simmer gently for 12 minutes.
- Meanwhile, cook spaghetti according to the packet. Save a mug of cooking water before draining.
- Add raw seafood to the sauce and simmer gently until cooked through, approximately 3-5 minutes depending on size. Add any already-cooked seafood towards the end, allowing it to heat through.
- Toss through spaghetti, parsley and lemon zest. Loosen with a splash of pasta water and season.
Creamy Seafood Chowder
Serves 4 | Approximately 40 minutes
Ingredients:
- 700g seafood marinara mix, thawed and drained
- 25g butter
- 1 leek, washed and finely sliced
- 2 garlic cloves, crushed – 500g potatoes, peeled and cut into 1cm cubes
- 750ml reduced-salt fish or vegetable stock
- 150g corn kernels
- 200ml thickened cream
- 2 tablespoons chopped chives
- Salt and pepper
- Crusty bread, to serve
Method:
- Melt butter in a large saucepan. Gently soften leek for 5 minutes. Add garlic and stir for 30 seconds.
- Add potatoes and stock. Simmer for 15-20 minutes until potatoes are tender.
- Mash some potatoes against the side of the saucepan to thicken the broth.
- Stir in corn and cream. Bring back to a gentle simmer.
- Add raw seafood and cook gently until cooked through, approximately 3-5 minutes depending on size. Add any already-cooked seafood towards the end and heat through.
- Stir in chives, season to taste and serve with bread.
