Seafood Casserole / Frutte di Mare in Padella

Name: Seafood Casserole / Frutte di Mare in Padella
Ingredients: 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; Ingredients

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.

Serves 4-6

Ingredients

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
Ingredients

Directions

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.