BY THE SEASIDE
The Australian Women's Weekly Food|Issue 65 2020
BY THE SEASIDE
Cooking seafood has never been easier with these recipes inspired by the food of Italy’s idyllic coastal towns.
Seafood

CHILLI SPAGHETTI MARINARA

PREP + COOK TIME 25 MINUTES SERVES 4

¼ cup (60ml) extra virgin olive oil

1 medium onion (150g), chopped finely

2 cloves garlic, crushed

1 fresh long red chilli, chopped finely

800g can diced tomatoes

1/2 cup coarsely chopped fresh basil

500g spaghetti

600g marinara mix extra small fresh basil leaves, to serve

1 Heat 1 tablespoon of the oil in a large saucepan over medium heat. Cook onion, garlic and chilli, stirring, until onion softens. Add tomato and chopped basil, and cook, stirring, for 1 minute.

2 Cook spaghetti in a large saucepan of boiling salted water following packet directions until just tender. Drain.

3 Meanwhile, add marinara mix to tomato sauce and bring to a simmer. Cook, stirring, for 5 minutes or until seafood is just cooked. Season to taste.

4 Divide pasta among four bowls. Spoon over seafood and sauce. Drizzle with remaining oil, scatter with extra basil leaves and serve.

Test Kitchen Notes

Seafood swap Make your own marinara mix with 200g each cleaned baby octopus, sliced squid tubes, peeled, deveined prawns with tails intact, and scrubbed black mussels.

SEAFOOD PIZZA

PREP + COOK TIME 45 MINUTES(+ STANDING & REFRIGERATION) SERVES 4

8 uncooked medium king prawns (180g), peeled, deveined, with tails intact

4 cleaned baby octopus (360g), halved lengthways

2 fresh long red chillies, chopped finely

2 cloves garlic, crushed

2 teaspoons finely grated lemon rind

¼ cup (60ml) extra virgin olive oil

¾ cup (210g) purchased chilli and basil tomato pasta sauce 200g mixed cherry tomatoes, halved 50g baby rocket

1 tablespoon lemon juice

DOUGH

2¼ cups (335g) bread flour or plain flour

2 teaspoons (7g) dried yeast

1½ teaspoons caster sugar

1½ teaspoons fine table salt

1½ tablespoons extra virgin olive oil

¾ cup (180ml) warm water, approximately

1 Make dough.

2 Meanwhile, place prawns and octopus in a large bowl. Combine chilli, garlic, rind and oil in a bowl. Season to taste. Place half the chilli mixture in a small bowl, cover and refrigerate. Add remaining chilli mixture to prawns and octopus. Toss to coat in mixture. Cover and refrigerate for 1 hour.

3 Preheat oven to 240°C/220°C fan. Lightly oil a large oven tray.

4 Roll out dough into a 26cm x 32cm oval. Bake for 15 minutes or until partially cooked. Spread with tomato sauce. Top with seafood mixture and tomatoes. Bake pizza for a further 15 minutes or until base is crisp and seafood is just cooked. Drizzle with reserved chilli mixture.

5 Place rocket and lemon juice in a small bowl. Toss gently to coat. Season to taste.

6 Top pizza with rocket mixture and serve.

DOUGH

Combine flour, yeast, sugar and salt in a large bowl. Make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover and stand in a warm place for 1 hour or until dough doubles in size. Turn onto a floured surface and knead dough until smooth.

Test Kitchen Notes

Seafood swap Use 550g marinara mix, or substitute octopus with 16 peeled, deveined prawns with tails intact.

POLENTA & FENNEL- CRUSTED BAKED WHITING

PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 4

olive−oil spray

2 cups (500ml) fish stock

2 tablespoons extra virgin olive oil

1¼ cups (215g) instant polenta

1 tablespoon fennel seeds, toasted, crushed

1 large egg, beaten lightly

4 x 450g whiting, heads and fins removed, cleaned (see notes)

½ cup (75g) plain flour, seasoned (see notes) fresh flat−leaf parsley leaves, to serve

BASIL MAYONNAISE

1 cup (300g) whole−egg mayonnaise

1½ cups fresh basil leaves

2 teaspoons drained capers

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Issue 65 2020