Special dressing: Sebastian signing and little mermaid listening (turn player on)When I was 6 or 7, one of my favorite games was playing the mermaid in our bathtub! We had such a small bathtub I still don't know how I could swim in there... but I did, and how could I imagine to be under the sea... but I did, and how I could see all those beautiful colored fishes... but I did! It's only a question of imagination, one of the most powerful tools humans have.
So get ready for a fantastic Seafood Noodles Casserole... 1, 2, 3 Splash and get Under the Sea!!! This dish could be done only with cuttlefish and mackerel but when I went to my fishmonger I just went nuts and bought other things that looked nice and fresh... and here you have the result!
Cook it. Eat it. Close your eyes... and you will be under the Sea :D
This recipe is my first entry for Presto Pasta Night Roundups at Once Upon a Feast, Ruths blog. She uploads a roundup of all entries every friday so that we all get fresh ideas for the weekend. Go and take a look! The recipes and the blog are delicious :D
•Ingredients for 4 servings:
•For the fish stock: 6 balls of black pepper, half onion, 1carrot, 1 leek, ½ head of a monkfish, 1 tomatoe, 3 garlic cloves and salt. Pour water in a big pot and bring to boil. Add all ingredients and when boils again take away the white foam. Cook for 20 minutes at low heat.
•For the dish: 1 cuttlefish, 1 green pepper, ½ onion, 250 grs of clams, 10 to 12 mussels, 1 mackerel, 1 garlic clove, 8 shrimps and 400 grs of noodles (nº4), olive oil and salt
•Ask your fishmonger to clean the cuttlefish for you. Wash it and cut it. Get a big pan ready with some olive oil and fry the cuttlefish. Watch out! It jumps! Stir. When it becomes pink, add the green pepper cut in small dices.
•When the pepper gets soft add the minced onion and when transparent add the garlic.
•When the onion gets golden, add the mackerel (cleaned and coated in flour) fry a bit for both sides and reserve.
•Stir a bit more and add the clams (they have been in salty water to leave the sand away).
•Cover the pan until the clams open. Discard those that keep shut.
•Add salt to the shrimps and fry in the pan for 2 minutes maximum. Reserve.
•Your stock is probably ready. Keep it warm at lowest heat and add the shrimps heads. 5 minutes before pouring the stock in the pan bring to boil.
•Take the shrimps peel off and reserve. Steam the mussels and reserve. Strain its water and pour into the fish stock.
•Back to the casserole or big pan, throw the noodles and fry them a bit. Stir so that they suck all seafood flavours.
•Stir and add 900 grs of boiling and strained fish stock. Keep the rest in a low boiling, just in case you need to add some more.
•Stir and get the heat high for (see package instructions) I had them for 12 minutes. Taste and add the salt you consider. If you poured the mussels water in the stock watch out, it’s very salty!
•After that time, add the shrimps, the fish and the mussels and some minced parsley on top.
•Take away from the heat, cover the casserole and let it rest for 5 minutes.
•Ready to be devored!!!!!
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