Owoce morza w sosie winnym, or seafood in a wine sauce, is a classic and elegant dish that highlights the natural flavors of the seafood while adding depth with a rich, buttery wine sauce. This dish is perfect for a special dinner or a luxurious treat. Here's a recipe to guide you:
Ingredients:
- Mixed Seafood: 500g (a combination of shrimp, scallops, mussels, and clams works well)
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons
- Garlic: 4 cloves, minced
- Shallots: 1, finely chopped
- White Wine: 1 cup (a dry white wine like Sauvignon Blanc or Pinot Grigio)
- Fish or Seafood Stock: 1/2 cup (optional, can substitute with water)
- Lemon Juice: Juice of 1 lemon
- Heavy Cream: 1/4 cup (optional, for a creamy version)
- Fresh Parsley: A handful, chopped
- Salt and Pepper: To taste
- Red Pepper Flakes: A pinch (optional, for a little heat)
- Lemon Zest: Zest of 1 lemon (optional, for garnish)
Instructions:
1. Prepare the Seafood:
- Clean and Prep: If using mussels or clams, make sure they are thoroughly cleaned and beards removed. Pat all seafood dry with paper towels.
2. Cook the Seafood:
- Heat Oil and Butter: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- Sauté the Seafood: Add the seafood to the skillet, starting with the shrimp and scallops. Cook for about 2-3 minutes per side, or until just cooked through. If using mussels and clams, add them next and cover the skillet, cooking until they open (about 4-5 minutes). Discard any that do not open. Remove all seafood from the skillet and set aside.
3. Make the Wine Sauce:
- Sauté Garlic and Shallots: In the same skillet, add the remaining tablespoon of butter. Add the minced garlic and chopped shallots, sautéing until softened and fragrant, about 2-3 minutes.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by about half, which should take 4-5 minutes.
- Add Stock and Lemon Juice: Stir in the fish or seafood stock (if using) and lemon juice. Let the sauce simmer for another 2-3 minutes.
- Cream (Optional): If you want a creamy sauce, lower the heat and stir in the heavy cream, letting it warm through without boiling.
4. Combine and Serve:
- Return Seafood to the Sauce: Add the cooked seafood back into the skillet, gently tossing to coat in the sauce. Let everything heat through for about 2 minutes.
- Season: Taste and adjust the seasoning with salt, pepper, and red pepper flakes if using.
- Garnish: Finish with fresh parsley and lemon zest.
Serving Suggestions:
- Pasta: Serve the seafood and wine sauce over a bed of pasta, such as linguine or fettuccine.
- Rice: Alternatively, serve over steamed white rice or a creamy risotto.
- Crusty Bread: A side of crusty bread is perfect for soaking up the delicious sauce.
Tips:
- Wine Selection: Choose a good quality dry white wine that you would enjoy drinking, as it significantly impacts the flavor of the sauce.
- Seafood Mix: Feel free to customize the mix of seafood based on your preferences or what’s available.
Enjoy your owoce morza w sosie winnym! This dish is a perfect balance of rich, buttery flavors with the freshness of the sea.
