italian essentials: tart seafood sauce
When I make tomato-based dishes with seafood (and not beef, pork, or poultry), I like to make a few adjustments to the sauce. It needs to be a bit tangier, and with a few different spices. This recipe works well with most seafood, as well as freshwater fish. An added bonus is that it can be frozen, and if vacuumed sealed will last 8 months to a year. So, you ready… Let’s get into the kitchen.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- PLAN/PURCHASE
- 2 tablespoons oil, extra-virgin variety
- 1 stalk celery, finely chopped
- 1 small yellow onion, finely chopped, or grated
- 2 - 3 cloves garlic, minced
- 1/2 teaspoon kosher salt, fine grind, or to taste
- 1/4 teaspoon white pepper, freshly ground, or to taste
- 28 ounces crushed tomatoes, 1 can, with juice
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon coconut, or brown sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground fennel
- 1/4 cup white wine, dry variety
- 1 small lemon, juice and zest
- OPTIONAL ITEMS
- 2 small anchovies
- 1 tablespoon worcestershire sauce
- 1 tablespoon fresh horseradish
- 2 - 3 dashes hot sauce, i prefer frank's red hot
How To Make italian essentials: tart seafood sauce
-
Step 1PREP/PREPARE -
Step 2OPTIONAL INGREDIENTS The Anchovies The anchovies add a bit of earthliness to the sauce. But I know how most people feel about using them, so if you have an objection, just leave them out. The Worcestershire Sauce If you do not want to use the anchovies, but still want a bit of that “earthy” flavor, then you could try a bit of Worcestershire sauce. Use one or the other, but not both. Fresh Horseradish I like to add a bit of horseradish; especially when making shrimp. It gives the sauce a bit of a kick, and a bit of extra tang. But use freshly grated horseradish, not horseradish sauce. Hot Sauce If you like more heat, add a bit of hot sauce, like Frank’s Red Hot.
-
Step 3Gather your Ingredients (mise en place).
-
Step 4Add the oil to a pot, or large high-walled skillet, and set to medium heat.
-
Step 5If you are using the anchovies, add them to the hot oil, and break apart with a wooden spoon until dissolved in the oil.
-
Step 6Add the onions and celery, and stir until the onions begin to soften, about 5 – 7 minutes.
-
Step 7Add the garlic, and stir until fragrant, about 60 seconds.
-
Step 8Add a bit of salt and pepper, and stir for an additional 60 seconds. If you are using any of the other optional items, do so now.
-
Step 9Add the wine, lemon juice, and zest, then stir to combine.
-
Step 10Add the tomatoes, and balsamic vinegar, then stir to combine, and bring up to a simmer.
-
Step 11You might need to adjust the heat. We want a simmer; not a boil.
-
Step 12Add the coconut sugar, oregano, basil, red pepper flakes, and fennel. Then stir to combine.
-
Step 13Simmer, partly covered for 20 – 30 minutes, until it begins to thicken.
-
Step 14Do a final tasting, and adjust the seasoning accordingly.
-
Step 15If you like a smoother sauce, add the cooled sauce to a food processor and blend until smooth (optional).
-
Step 16PLATE/PRESENT
-
Step 17Serve with your favorite seafood. Enjoy.
-
Step 18Keep the faith, and keep cooking.
-
Step 19Namaste’
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes