It is no secret that I LOVE, LOVE, LOVE Noryangjin Fish Market.
When I was in Hawaii I ate sushi EVER.SINGLE.DAY. When I returned home I was still craving fishie goodness and knew there is no better place to help curb that craving than Noryangjin Fish Market. So with no time to waste I threw on my rain boots headed out for a little bit of Korean love - fish market style:
When I was in Hawaii I ate sushi EVER.SINGLE.DAY. When I returned home I was still craving fishie goodness and knew there is no better place to help curb that craving than Noryangjin Fish Market. So with no time to waste I threw on my rain boots headed out for a little bit of Korean love - fish market style:
I have posted this recipe before, but I have adapted it just a bit since then and made it even better.
1 TBL olive oil
1 medium red pepper, finely chopped
1 medium onion (red or yellow - I used 1/2 of each because that is all I had in my house), finely chopped
5-6 cloves garlic chopped
1 TBL Oregano
A few shakes of crushed red pepper (if you like more spice add more – I did)
1 cup of good dry white wine
2 cans 14.5 oz diced tomatoes
Salt to taste
2 pounds halibut cut into bite size pieces
1 pound mussels (scrubbed and beards removed)
1 pound shrimp
½ pound oysters (shucked)
1 pound clams (shucked or not, whichever way makes you happy - I like unshucked)
¼ cup fresh chopped basil
In a large Dutch oven, heat oil over medium-high heat until very hot.
Add chopped peppers and onion and cook 6-8 minutes or till tender, stirring occasionally.
Add garlic, crushed red pepper & oregano, cook 1 more minute stirring.
Add wine and heat to boiling, boil for 2 minutes.
Stir in tomatoes, salt and ½ cup water; heat to boiling over medium-high heat.
Add mussels and clams reduce heat to medium-low and simmer covered 8-9 minutes or until shells are open.
Add shrimp and halibut, cook for another 4-5 minutes or until shrimp are nice and pink & fish is cooked through.
Remove from heat, sprinkle with fresh basil and serve immediately.
1 TBL olive oil
1 medium red pepper, finely chopped
1 medium onion (red or yellow - I used 1/2 of each because that is all I had in my house), finely chopped
5-6 cloves garlic chopped
1 TBL Oregano
A few shakes of crushed red pepper (if you like more spice add more – I did)
1 cup of good dry white wine
2 cans 14.5 oz diced tomatoes
Salt to taste
2 pounds halibut cut into bite size pieces
1 pound mussels (scrubbed and beards removed)
1 pound shrimp
½ pound oysters (shucked)
1 pound clams (shucked or not, whichever way makes you happy - I like unshucked)
¼ cup fresh chopped basil
In a large Dutch oven, heat oil over medium-high heat until very hot.
Add chopped peppers and onion and cook 6-8 minutes or till tender, stirring occasionally.
Add garlic, crushed red pepper & oregano, cook 1 more minute stirring.
Add wine and heat to boiling, boil for 2 minutes.
Stir in tomatoes, salt and ½ cup water; heat to boiling over medium-high heat.
Add mussels and clams reduce heat to medium-low and simmer covered 8-9 minutes or until shells are open.
Add shrimp and halibut, cook for another 4-5 minutes or until shrimp are nice and pink & fish is cooked through.
Remove from heat, sprinkle with fresh basil and serve immediately.
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