- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 3 tbsp
- olive oil, divided
- 15 mL
- 1
- medium onion, diced
- 2 to 3
- large garlic cloves, minced
- 1/2 cup
- chicken or fish stock
- 125 mL
- 1/2 cup
- white wine
- 125 mL
- 1
- can diced tomatoes
- 14 oz
- 2 tbsp
- tomato paste
- 30 mL
- 1 tsp
- dried oregano
- 5 mL
- pinch cayenne pepper
- 2 tbsp
- finely chopped fresh parsley
- 30 mL
- 2 tbsp
- orange juice
- 30 mL
- salt and pepper to taste
- 8
- salmon fillets
- 5 oz/150 g each
- 1 1/2 lb
- fresh clams, rinsed
- 750 g
- 1 1/2 lb
- fresh mussels, rinsed and cleaned
- 750 g
- 7 oz
- cooked salad shrimp
- 200g
Method
- Step 1
- Heat 1 tbsp (15 mL) oil in a 12-in/30-cm wide saucepan over medium-high heat. Add onion and garlic and cook 3 to 4 min. to soften. Stir in stock, wine, tomatoes, tomato paste, oregano and cayenne. Simmer 5 min., then remove from heat.
- Step 2
- Preheat the oven to 375˚F (190 C). Place the salmon on a parchment paper-lined baking sheet. Drizzle with remaining oil and orange juice. Season with salt and pepper. Bake 15 min., or until cooked through.
- Step 3
- Meanwhile, return saucepan with wine mixture to medium-high heat. When simmering, season with salt and pepper. Add clams, mussels and shrimp. Cover and cook until clams and mussels open, and the shrimp are heated through, about 3 min. Note: Discard any clams or mussels that do not close when squeezed before cooking, or that do not open after cooking.
- Step 4
- Divide saucepan mixture into 8 shallow bowls and a piece of salmon to each. Sprinkle with parsley to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
