Ingredients:

  • 1 lb (450g) frozen seafood mix (thawed)
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp chopped fresh parsley, for garnish
  • 4 cups (950ml) fish or chicken broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 2 tbsp all-purpose flour (optional)
  • 1 tbsp lemon juice
  • 1 lb (450g) pasta (linguine, spaghetti, or fettuccine)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/4 cup (60ml) tomato paste
  • 1 tsp dried oregano
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 cup (180g) long-grain rice
  • 2 cups (470ml) chicken broth
  • 1/2 cup (75g) frozen peas
  • 1 red bell pepper, diced
  • 1/4 tsp saffron threads (optional)

Instructions:

  1. Thaw seafood mix. Chop onion and garlic. Dice bell pepper (if making the rice dish).
  2. Heat olive oil in a large skillet or pot over medium heat. Add onion and garlic and sauté until softened (about 5 minutes). Add red pepper flakes (if using).
  3. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce slightly.
  4. Add the thawed seafood mix to the skillet. Season with salt and pepper. Cook until the seafood is just cooked through (about 5-7 minutes), being careful not to overcook.
  5. Divide the seafood mixture into three roughly equal portions, setting each aside to be used in the soup, pasta, and rice dishes respectively.
  6. For the soup: Add fish broth and flour (if using) to one portion of the seafood mixture. Bring to a simmer, stirring until thickened (if using flour). Stir in heavy cream (or coconut milk) and lemon juice. Season to taste. Garnish with parsley and serve.
  7. For the pasta: Cook pasta according to package directions. Add diced tomatoes, tomato paste, and oregano to another portion of the seafood mixture. Simmer for 10 minutes. Drain pasta and add it to the seafood sauce. Toss to combine. Garnish with parsley and Parmesan cheese (if using).
  8. For the rice dish: Add rice, chicken broth, bell pepper, and saffron (if using) to the remaining portion of the seafood mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed. Stir in frozen peas during the last 5 minutes of cooking. Garnish with parsley and serve.