Saturday, March 24, 2018

Recipes from the Food Bowl

sadviser October 26, 2011

BELLA FRUTTI DI MARE… Aussie Hotel Head Chef, Joe Di Stefano last week showed The Adviser how to make Seafood Brodetto. Photo: Julie Moore.Seafood Brodetto

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
white wine
homemade Napoli sauce
basil and parsley to taste
toasted bread

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.