Alive and Cooking
 

Fish Market Marinara

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  • 1 lobster tail 
  • 10 green prawns 
  • 10 oysters
  • 1 ling fish fillet, sliced in strips 
  • 1 brown onion, finely diced 
  • 3 sticks celery, finely diced 
  • 1/4 bunch fresh basil leaves, roughly chopped
  • 1.7 L passata sauce
  • 1/2 cup red wine 
  • 1 kg fettucini 
  • Extra virgin olive oil 

Cook the pasta as per packet instructions. 

In a pot with a good splash of oil, slide in the onions, garlic, celery, a pinch of salt and cook until soft. Pour in the red wine, bring to the boil, then pour in the passata. Sprinkle in some salt and pepper and simmer for 1/2 hour or until thick and smooth. Into a pot of salted boiling water, drop the lobster tails and prawns. Cook for 3 - 5 mins or so, then remove, cut the lobster tail in half and set the seafood aside. Add the fish and mussels to the tomato sauce. Cook for 2 - 3 mins or so. Drop in the prawns and lobster, scatter in the oysters, add the pasta, basil, toss to combine and serve. 

Serves 4 

Fish Market Marinara