Connie Seafood Mix
Dive into the vibrant flavors of the sea with Connie Seafood Mix, a hearty and aromatic seafood medley that’s perfect for any occasion. This dish combines tender shrimp, scallops, mussels, and calamari, all simmered in a rich, savory broth made with juicy diced tomatoes, fragrant garlic, a splash of white wine, and a hint of crushed red pepper for subtle heat. The addition of fresh parsley and a squeeze of lemon juice brightens the bold, briny flavors, while crusty bread on the side becomes the ultimate tool for soaking up every drop of the delicious sauce. Ready in just 45 minutes, this one-pot dish is easy to prepare yet elegant enough to impress at dinner parties. Ideal for seafood lovers, this recipe is your go-to for a comforting, restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 large yellow onion, finely diced
- 0.5 teaspoons crushed red pepper flakes
- 14 ounces canned diced tomatoes
- 0.5 cups white wine
- 1 cups chicken or fish stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 pounds raw shrimp, peeled and deveined
- 0.5 pounds scallops
- 1 pounds mussels, cleaned
- 0.5 pounds calamari rings
- 1 units lemon, juiced
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the minced garlic and diced onion to the skillet, cooking until the onion becomes translucent, about 3-4 minutes.
Stir in the crushed red pepper flakes and cook for another 30 seconds to release the flavors.
Add the canned diced tomatoes, white wine, and chicken or fish stock to the skillet and bring the mixture to a simmer.
Season the mixture with salt, black pepper, and 1 tablespoon of the chopped parsley. Let it simmer for 10 minutes to allow the flavors to develop.
Add the mussels first, covering the skillet and letting them cook for 5 minutes, or until the shells open. Discard any mussels that do not open.
Gently add the shrimp, scallops, and calamari rings to the skillet, stirring to combine. Cover and cook for another 5 minutes, or until the shrimp turn pink and the scallops are opaque.
Squeeze fresh lemon juice over the seafood mix and sprinkle the remaining parsley on top.
Serve the Connie Seafood Mix immediately with crusty bread on the side to soak up the flavorful sauce.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 8735 mg | 380% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 27.3 g | ||
| Protein | 266.1 g | 532% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1002 mg | 77% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 5025 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
