Number of Servings: 4Ingredients: 12 shrimp, peeled and deveined8 sea scallops4 squid tubes or mantles, sliced into 1/4-inch rings1 lean white fish fillet, such as catfish, cod, orange roughy, sole, flounder, cut into 8 chunks8 fresh whole mushrooms4 sprigs fresh basil OR 1 teaspoon dried basil leaves2 EACH shallots and small cloves garlic, finely chopped4 tablespoons white wine, clam juice or brothPepper to tasteInstructions: Divide the shrimp, scallops, squid, fish and mushrooms into four individual ramekins. Place a sprig of fresh basil on top. If using dried basil, combine with shallot, garlic and wine in a 1-cup glass measure. Microwave on high 2 minutes.
Divide wine mixture over seafood; add salt and pepper to taste. Place ramekins in microwave and lay a sheet of wax paper over them. Turning each ramekin halfway around midway through cooking, microwave on high 6 to 7 minutes. Let stand 3 minutes before serving. Serve with rice.
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Number of Servings: 4Ingredients: 1 tablespoon olive oil1 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped carrot1/2 cup chopped celery1 teaspoon minced garlic1 can (14.5 oz) diced tomatoes1 can (14.5 oz) vegetable broth1 can (6 oz) tomato paste1/4 teaspoon sugar8 ounces hot-smoked whitefish, chunked1/4 cup dry sherryHot pepper sauceInstructions: Heat olive oil in large saucepan over medium heat; stir in onion, green pepper, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, broth, tomato paste and sugar; reduce heat to low. Simmer about 10 minutes, or until flavors are blended.
Add smoked whitefish and sherry. Continue cooking until heated through. Season with hot pepper sauce and additional sherry, if desired.
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Average: 5 (2 votes)
