Seafood and barley stew – Orzo alla Marinara

From Stefano Manfredi – Bells at Killcare 

Serves 6

1kg mussels, washed and de-bearded
1kg vongole, washed well with no sand
2 leatherjackets, filleted and cut into bite-sized pieces
250g calamari, cleaned and cut into thin strips
200g cleaned prawns
4 eschalots, peeled and sliced thinly
3 garlic cloves, peeled and crushed
4tbsp fruity extra virgin olive oil
half tsp smoked paprika
quarter tsp chilli powder
1 tsp fennel seed
3 banana chillies, deseeded and halved
1 cup dry white wine
2 cups tomato “passato”
300g pearled barley, washed
300g shelled peas
1 cup chopped parsley
salt and pepper

Steam open the mussels and vongole in a pot and separate them from the liquid. Strain the liquid through a double layer of cheesecloth and reserve. Take all the mussels and vongole from their shells. Heat the olive oil in a heavy-bottom pot and gently fry the eschalots, garlic, paprika, chilli powder and fennel for a minute. Add the wine, turn up the heat and boil until there is almost no liquid left. Add the reserved shellfish cooking liquor as well as the passato, the banana chillies and a litre of water. Bring to the boil and add the barley. Simmer for 15 minutes then add the peas. Simmer for 10 minutes more then add the fish, calamari and prawns. Simmer for 5 minutes more then add the cooked shellfish and parsley. Season with salt and pepper to taste and stir well. Serve hot.

 

Recipes collected and donated by the SEA LIFE Conservation Fund.