Pescado Al Cartucho Recipes

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SEAFOOD AL CARTOCCIO



Seafood al Cartoccio image

This seafood stew of lobster, bass, squid, Dungeness crab, fennel and a seafood broth flavored with tomatoes, fennel and saffron, is baked in a paper bag.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 red onion, sliced
2 cloves garlic, diced
1 bulb fennel, sliced
Olive oil, for cooking
1 cooked Dungeness crab
One 750-milliliter bottle white wine
1 cup sliced white onion
1 tablespoon finely minced fresh ginger
1 teaspoon saffron
8 ounces striped bass, cut into four pieces
1 1/2 cups cleaned squid
8 whole head-on shrimp, butterflied
1 cooked 1 1/2-pound lobster
2 heirloom tomatoes, diced
2 lemons, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
  • Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
  • Preheat a grill to medium-high heat.
  • Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
  • Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
  • Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
  • Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.

OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)



Oven Seafood Bake (Pesce Al Cartoccio) image

Make and share this Oven Seafood Bake (Pesce Al Cartoccio) recipe from Food.com.

Provided by Outta Here

Categories     Halibut

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup unsalted butter, softened
1 garlic clove, peeled and minced
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 halibut steaks (about 1 lb. each-3/4 inch thick)
salt and pepper, to taste
1/2 lb medium raw shrimp, peeled and deveined (30-40 per lb size)
12 steamer clams, in shell
1/4 cup whipping cream
1/4 cup fresh Italian parsley, chopped
1 tablespoon flour

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.

FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)



Fish Cooked in Parchment (Pesce Al Cartoccio) image

Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.

Provided by mary winecoff

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 sea bass (about 31/2 pounds) or 1 red snapper (about 31/2 pounds)
salt & freshly ground black pepper
1 tablespoon rosemary
2 large garlic cloves, peeled
lemon wedge

Steps:

  • Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
  • Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
  • Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
  • Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
  • Serve hot with lemon wedges.

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