Seafood Casserole / Frutte di Mare in Padella
This casserole is a takeoff on the traditional dish known as Frutte di Mare (Fruits of the Sea), which combines a variety of fish and shellfish in a vinaigrette.
- 2 tablespoons Filippo Berio olive oil
- 2 medium leeks (white part only), diced
- 1 cup diced fennel (white bulb only)
- 1 medium red bell pepper, diced
- 1/4 cup minced fresh Italian parsley leaves
- Salt to taste
- 1/2 pound squid rings, fresh or frozen
- 1 pound swordfish, cut into 1-inch chunks
- 1 pound sea scallops, cut in half crosswise
- 1 pound medium shrimp, peeled
- 2 Juice oflimes
- 1 cup canned cannellini beans, drained and rinsed well
- 1 cup dry white wine
- 2 cups rinsed fresh spinach leaves, torn into pieces
- Heat the olive oil in a cast iron or other skillet over medium-high heat. Stir in the leeks, fennel, bell pepper, and parsley and cook until the leeks begin to soften. Season the mixture with salt. Transfer the mixture to a dish.
- Add the squid and swordfish to the pan and sauté until the squid and swordfish turn opaque. Stir in the scallops and the shrimp. Continue to cook for 3 to 4 minutes. Stir in the lime juice and season the mixture with salt. Return the diced vegetable mixture to the pan; stir the ingredients gently but well. Stir in the beans.
- Raise the heat to high and pour in the wine and allow it to cook for 1 minute over high heat. Lower the heat, cover the pan, and simmer for 5 minutes. Uncover and scatter the spinach over the top of the fish. Cover the pan and cook for 2 or 3 minutes or just until the spinach has wilted. Mix the spinach carefully into the ingredients and serve hot in soup bowls.
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