If you’re a seafood lover then you will absolutely adore this week’s recipe from Aussie Hotel Head Chef, Joe Di Stefano.
Featuring the finest from Australia’s south-eastern sea waters with a hint of chilli, Joe’s take on this Italian classic is simply magnific.
A selection of your favourite Australian seafood; Joe uses mussels, pippis, Hervey Bay scallops, South Australian king prawns, calamari and white fish pieces.
garlic to taste
a little chilli
diced red onion
diced fresh tomato
homemade Napoli sauce
basil and parsley to taste
1 Heat a little olive oil in a large fry pan before adding seafood and cooking for about one minute.
2 Add diced onion, garlic, chilli and tomato and cook for another minute or two.
3 Deglaze pan with white wine.
4 Add Napoli sauce, basil, parsley, salt and pepper.
5 Lightly toast a slice or two of bread, rub with fresh garlic and drizzle with olive oil.
6 Place cooked seafood into a bowl topping with the sauce and bread.