Linguine With Monkfish And Scallops Recipe

Name: Linguine With Monkfish And Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 tablespoon finely chopped garlic; 1/2 teaspoon dried hot red-pepper flakes; 1 cup finely chopped onions; 2 leeks, trimmed, rinsed and finely chopped, about 2 cups; 1/2 cup finely chopped celery; 1 teaspoon loosely packed thread saffron; 2 cups canned crushed tomatoes; 1/2 cup dry white wine; 1 bay leaf; Salt to taste, if desired; Freshly ground pepper to taste; 4 tablespoons finely chopped parsley; 1/4 teaspoon dried fennel seeds; 1 1/2 pounds skinless, boneless monkfish, cut in 3/4-inch cubes; 1 pound sea scallops, cut in 3/4-inch cubes; 3/4 pounds fresh or dried linguine

Servings: persons

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 teaspoon dried hot red-pepper flakes
1 cup finely chopped onions
2 leeks, trimmed, rinsed and finely chopped, about 2 cups
1/2 cup finely chopped celery
1 teaspoon loosely packed thread saffron
2 cups canned crushed tomatoes
1/2 cup dry white wine
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons finely chopped parsley
1/4 teaspoon dried fennel seeds
1 1/2 pounds skinless, boneless monkfish, cut in 3/4-inch cubes
1 pound sea scallops, cut in 3/4-inch cubes
3/4 pounds fresh or dried linguine

1
Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic.
2
Saute briefly while stirring; do not brown.
3
Add the pepper flakes, onions, leeks and celery.
4
Stir.
5
Add the saffron and stir.
6
Cook for two minutes, stirring often.
7
Add the tomatoes, wine, bay leaf, salt and pepper.
8
Blend in the parsley and fennel seeds.
9
Bring to a boil, cover and simmer for 15 minutes.
10
Stir often.
11
Add the fish to the pan and stir.
12
Cover and cook for about four minutes, then add the scallops.
13
Cover and cook two minutes more.
14
Meanwhile, boil the linguine al dente and drain.
15
Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it.
16
Sprinkle with pepper and toss briefly.
17
Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta.
18
Toss and serve immediately.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 tablespoon finely chopped garlic, 1/2 teaspoon dried hot red-pepper flakes, 1 cup finely chopped onions, and more.

Yes, Linguine With Monkfish And Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Monkfish And Scallops

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