- 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.