Italian Seafood Sauce

Daune (pronounced "Dawn") Browne


When you want to splurge on a special meal.

★★★★★ 1 vote
1 Hr
1 Hr 30 Min


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1 lb
raw medium shrimp
2 dozen
littleneck clams
1 lb
bay scallops
lobster tail or 2 crab legs
cod fillets
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
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


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

Printable Recipe Card

About Italian Seafood Sauce

Course/Dish: Fish, Other Sauces
Regional Style: Italian

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