Seafood Medley with Brandy and Sherry
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Seafood Medley with Brandy and Sherry
Category
Seafood
Ingredients
- 1 pound cod, hake or haddock fillet
- salt and pepper
- flour
- 2 tablespoons Fustini’s Delicate SELECT olive oil
- 1 tablespoon butter
- 1 small onion, small dice
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 2 ounces brandy
- 2 ounces dry sherry
- 1 teaspoon Fustini’s Sherry Reserva Vinegar
- 1/4 cup heavy cream
- 12 large shrimp, peeled, deveined, tail on
- 6 large sea scallops
- chopped parsley
Ingredients
Directions
- Preheat oven to 350 degrees. Cut filets into six large chunks. Season with salt and pepper and dust in flour. Heat olive oil in a large skillet over moderate heat and add filets. Fry for a few minutes on one side, turn over and fry on the other side one minute. Remove fish from pan and place into individual or large baking dish.
- Add butter to the skillet and when melted add the onion. Cook onion several minutes then add garlic. Cook for another minute and add bay leaf and crushed red pepper. Add tomato paste and stir to coat. Add brandy and flame. Once flames are out, add sherry, sherry vinegar and heavy cream. Bring to a simmer and cook over low heat, stirring often until thickened - 3 minutes. Place shrimp and scallop into a baking dish next to cod. Pour sauce over top and place into the oven. Cook until shrimp and scallop are just done - 8 to 12 minutes. Remove from oven and garnish with chopped parsley. Serve with crusty bread.