Italian Seafood Sauce

Daune (pronounced "Dawn") Browne


When you want to splurge on a special meal.


★★★★★ 1 vote

1 Hr
1 Hr 30 Min


  • 1 lb
    raw medium shrimp
  • 2 dozen
    littleneck clams
  • 1 lb
    bay scallops
  • 1
    lobster tail or 2 crab legs
  • 2
    cod fillets
  • 4
    tilapia fillets (melts into the sauce and gives it a rich full flavor).
  • 2 28-oz can(s)
    crushed tomatoes
  • 1 28-oz can(s)
    tomato puree
  • 1 small can(s)
    tomato paste
  • 1/2
    vidalia onion, diced for a touch of sweetness
  • 2 clove
    garlic, diced
  • 2 Tbsp
    good seasons italian dressing mix (takes away the strong fishy taste without taking away from the flavor)
  • 1/2 c
    red wine
  • ·
    pinch basil, thyme and oregano
  • ·
    pinch black pepper
  • ·
    2 turns extra virgin olive oil to coat pan

How to Make Italian Seafood Sauce


  1. In large sauce pan, over medium heat, add the olive oil as directed.
  2. Add diced onions and swirl them around for a minute or two.
  3. Add diced garlic and cook until tender.
  4. Pour in wine and let cook down about 2 minutes or so.
  5. Add tomato paste and stir together until paste thins a bit.
  6. Add tomatoes and puree.
  7. Stir in herbs and salad dressing mix. Stir and cook for about 35 to 40 minutes over low heat.
  8. Clean clams, peel and devein shrimp.
  9. Now, add the cod and scallops. Then, add shrimp, lobster or crab legs and cook 5 minutes. Add the tilapia and clams, reduce heat, cover and let simmer for 20 to 30 minutes on very low heat.
  10. Serve over linguini.

Printable Recipe Card

About Italian Seafood Sauce

Course/Dish: Fish Other Sauces
Regional Style: Italian

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