Seafood Sauce (The Pacific Way)

Seafood Sauce (The Pacific Way) is a Pacific-style seafood dish with fresh flavor, simple preparation, and a lighter feel that works well for island-inspired meals.

If you enjoy this kind of recipe, you may also want to try our kokoda marinated fish recipe or nama salad.

Ingredients:

• 1/4 cup of olive oil
• 2 cloves of garlic, minced
• 1/2 cup of diced onion
• 1/4 cup of white wine
• 1 cup of fish or seafood stock
• 2 tbsp of tomato paste
• 1/4 cup of heavy cream
• 2 tbsp of chopped parsley
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the garlic and onion, and cook until the onion is translucent.
3. Add the white wine and bring to a simmer. Cook for 2-3 minutes, or until the wine has reduced by half.
4. Add the fish or seafood stock and tomato paste, and bring to a simmer.
5. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it thickens.
6. Stir in the heavy cream and bring the sauce back to a simmer. Cook for an additional 2-3 minutes.
7. Remove the sauce from heat and stir in the chopped parsley.
8. Season with salt and pepper to taste.
9. Serve the seafood sauce over fish, shrimp, or scallops.

Enjoy!

Helpful Tips

• Use the freshest seafood you can get for the best flavor.
• Do not overcook the seafood or it can turn firm too quickly.
• Serve with simple sides so the main flavor stays clear.

FAQ

Can I use a different seafood?
Usually yes, as long as the cooking time is adjusted for the ingredient you use.

How do I avoid overcooking it?
Watch the texture closely and stop cooking as soon as the seafood is just done.

What should I serve with it?
Simple rice, vegetables, or a fresh side dish usually work well.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	641 kcal
Fat	28.2 g
Saturated Fat	12.2 g
Carbohydrates	90.8 g
Protein	44.6 g
Sodium	1103.7 mg
Cholesterol	53.7 mg