Seafood Al Cartoccio Recipes

OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)

Steps:

• Preheat oven to 350°F.
• Mix together butter, garlic, lemon zest and juice.
• Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
• Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
• Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
• Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
• Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
• Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
• Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
• Garnish fish with parsley and pass sauce to pour over each serving.

PASTA CARTOCCIO FRUTTA DI MARE

Steps:

• Cut the shrimp lengthwise in half. Cut each half crosswise. Set aside.
• Heat the oil in a skillet and add the shallots and garlic. Cook, stirring, about one minute. Add the shrimp and scallops and cook, stirring, about one minute. Add the tomatoes and broth and bring to the boil. Let simmer about one minute and add the parsley, oregano and Cognac.
• Add the clams and mussels and cover closely. Cook until the clams and mussels open, about one and a half minutes. Add the crab meat, stir gently and remove from the heat.
• Bring four quarts of water to the boil and add the perciatelli. Cook, stirring down with a fork, about one and a half minutes and add the mezza-lasagne and fettuccine. Continue cooking about six minutes.
• Meanwhile, spread out on a flat surface a sheet of aluminum foil measuring about 17 by 30 inches. Fold the foil over itself to make a rectangle measuring 15 by 17 inches. Fold over the open edges to seal. Drain the pasta and place it in the foil bag. Pour the sauce with seafood into the bag. Scatter the basil leaves on top of the pasta and sauce. Fold the open end of the foil to seal it all around hermetically.
• Lightly oil the bottom of a metal, flame-proof dish or baking sheet and place the pasta-filled foil bag on top. Turn the burner to high. Cook for about two minutes, until the bag puffs like a pillow.
• Using a sharp knife, cut a long slit on one side of the bag. Divide the pasta and seafood among four heated dishes.