SEAFOOD CAZUELA ft Chef Dominique Beens

Courtesy Chef Dominique Beens of Krave Restaurant

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

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.