Mama mia! Every time I have cooked this, it gets better and better. The flavours, the experience, the fun of eating anything that you get to mop up with crusty bread.
The recipe is from Armando Percuoco of Buon Ricordo Restaurant in Paddington, famous for his truffle egg pasta and long lunches.
I swear that if you cook this once, you will cook it again the next weekend, inviting friends around for it.
It looks the part, it tastes so goddam good and it’s fun to share with some salads, maybe some potatoes, some chargrilled asparagus with chilli and garlic and plenty of bread.
No excuses, cook it!
3 cloves of garlic, sliced thinly
½ cup of olive oil
1 rock cod (250gm) (substitute with leatherjacket)
Blue eye (150gm piece)
Kingfish (150gm piece)
6 mussels (I used 10)
2 baby octopus
8 rings of calamari (obviously, more can be used and I would)
½ Blue Swimmer Crab
1 cup of white wine (I used 1 ½ cups)
½ punnet cherry tomatoes (halved)
4 tablespoons chopped Roma tomatoes
1 bunch of Italian parsley, chopped
Sea salt and pepper
Grilled crusty bread to serve
- Preheat the oven to 180.
- In a heavy saucepan or casserole, sauté the garlic in the olive oil until it is just about to go golden.
- Add the calamari (and octopus) and toss.
- Add the balance of the seafood, and the white wine.
- Cook until the white wine has effectively evaporated.
- Remove all the seafood except for the calamari (octopus) and add the tomatoes.
- Place in the oven for 10 minutes, stirring once.
- Add the rest of the seafood, and place in the oven for a further 10 minutes, again stirring once.
- Sprinkle with parsley and serve.