Recipes
SEAFOOD CAZUELA ft Chef Dominique Beens

Courtesy Chef Dominique Beens of Krave Restaurant



Ingredients
½ pk Ocean Delight Clams
½ pk Ocean Delight Mussels
¼ pk Ocean Delight Medium Shrimp (41-50)
1 8 oz Ocean Delight Salmon fillet, halved
4 oz butter
2 – 3 cloves garlic, finely chopped
7 – 9 cherry tomatoes, halved
1 cup cooking cream or whipping cream
½ cup white wine
4 tbsp marinara sauce
2 cups fresh baby spinach leaves
Salt and black pepper
Pepper sauce, optional
Directions
- Place 2 medium frying pans on the stove to heat. Preheat oven to 350 degrees F.
- Season the salmon halves with a little salt and black pepper. In one frying pan (which should be oven friendly), add 2 oz butter and let melt. Add the salmon and let sear on both sides, about 2 minutes per side. Place in the preheated oven and cook for approximately 3 minutes.
- Melt the remaining butter in the other frying pan. Add the garlic and cook for 1 minute.
- Add the clams, followed by the mussels and mix well. Cook for 1- 2 minutes. Add the tomatoes and toss well. The shellfish should begin to open. Remove and discard any that do not.
- Add the cooking cream, white wine and the marinara sauce. Season with a little salt and pepper. Add the pepper sauce or chili flakes if using. Mix well and let cook until the mixture begins to bubble around the edges.
- Add the spinach and mix into the seafood. Cook just until wilted. Sprinkle with fresh chopped parsley. Taste and adjust seasoning if necessary.
- To serve, place one half of the salmon in a shallow dish. Spoon the cazuela over the salmon, along with some extra sauce. Garnish with microgreens. Serve with mashed potatoes.