Anytime Seafood Bake

By Tania Chugani

48 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	858858 cal
pro	52 g52g pro
total fat	54 g54g total fat
sat. fat	18 g18g sat. fat
carb	37 g37g carb
fibre	3 g3g fibre
chol	200 mg200mg chol
sodium	2,066 mg2,066mg sodium
% RDI:	-
calcium	1313 calcium
iron	6060 iron
vit A	77 vit A
vit C	4242 vit C
folate	2424 folate

By Tania Chugani, winner, Fish or Shellfish category and Grand Prize winner.

Not only did we love this dish, but also the whole presentation, including the Roasted Garlic, the baguette and the small bowls of broth and melted butter for dipping.

Ingredients

1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
2 red onions , diced2 2red onionred onions, diced
2 cups diced leeks , (white parts only)2 2cups cupsdiced leekleeks, (white parts only)
3 cloves garlic , minced3 3cloves garlic, minced
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
2 2lb lbchorizo sausagechorizo sausages or kielbasa, sliced, 3/4 inch (2 cm) thick
1-1/2 1-1/2lb lbsmall red potatoes, scrubbed and halved
8 sprigs fresh thyme 8 8sprigs sprigsfresh thyme
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1-1/2 cups dry white wine 1-1/2 1-1/2cups cupsdry white wine
2 lb mussels 2 2lb lbmusselmussels
2 lb clams 2 2lb lbclamclams
12 jumbo shrimp , deveined12 12jumbo shrimp, deveined
3 Cooked Lobsters (recipe) 3 3Cooked Lobster (recipe)Cooked Lobsters (recipe)
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tbsp hot pepper sauce 1 1tbsp tbsphot pepper sauce
8 lemon wedges 8 8lemon wedges
4 heads Roasted Garlic 4 4heads headsRoasted Garlic

Preparation

Cooked Lobsters

Roasted Garlic

In large Dutch oven, heat oil over medium heat; cook onions and leeks, stirring occasionally, until tender and slightly caramelized, about 10 minutes.

Stir in garlic, sugar and chorizo; cook, stirring occasionally, until chorizo is browned, about 8 minutes.

Add potatoes, thyme, salt and pepper. Add half of the wine and bring to boil. Reduce heat, cover and simmer until potatoes are slightly tender, 15 minutes.

Meanwhile, scrub mussels and clams; discard any that do not close. Layer over potatoes. Pour in 2 cups (500 mL) water and remaining wine; cover and bring to boil. Reduce heat and simmer, covered and stirring occasionally, for 10 minutes.

Arrange shrimp on top; cover and simmer until shrimp are pink and mussels and clams are open, about 10 minutes.

Transfer to large shallow serving dish, discarding thyme sprigs and any mussels or clams that do not open. Reserve 1 cup (250 mL) of the broth for dipping. Arrange lobster on top. Sprinkle with parsley.

In small bowl, whisk hot sauce with reserved broth. Serve with seafood, lemon wedges and Roasted Garlic.

Source : Canadian Living Magazine: November 2008