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This recipe takes advantage of the range of frozen shellfish which is available; fresh shellfish can be used where possible.
Ingredients
2 tablespoons olive oil
2 medium onions, peeled and diced
2 cloves garlic, peeled and crushed
1 tin chopped tomatoes with basil
½ pint dry white wine
12 oz mixed shellfish; mussels, scallops, prawns, etc. (defrost if frozen)
Method
Heat oil in a large saucepan and soften the onions and garlic.
Add the tinned tomatoes and the wine and cook for 5 minutes.
Add the shellfish and cook for a further 5 minutes.
Serve piping hot with crusty bread.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.