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Seafood with asparagus

Seafood with asparagus

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The seafood is washed and drained well. Heat the olive oil in the pan, add the crushed garlic, then the seafood. Leave it for a few minutes, then add the wine and let it boil with a lid until the juice decreases. The asparagus is cleaned, the wood is cut and washed. Then cut into 3 and add to the pan, towards the end. Add salt and pepper to taste. Turn off the heat and sprinkle with finely chopped parsley.

Serve with a garnish of natural rice.

Beef with asparagus and casserole in a frying pan

If you want to make the most of the beef in the pan, we suggest that after frying it with cashews in olive oil to serve it with sauteed celery and asparagus, but not before cooking them all together again. minute.

Cerguta Gabriel Cornel recipe: Easter teaspoons with seafood and asparagus

He is a butcher, but he chose to cook seafood pasta for MasterChefi. The white cap brought him luck and he also received his apron.

In a pot put boiling water with one or two teaspoons of salt, and when it starts to boil put a few tablespoons of oil so that the pasta does not stick together.

Meanwhile, finely chop the onion and garlic cloves. Put the pan on the fire, and when it is hot, put one or two teaspoons of butter together with a little oil, put the finely chopped onion in the first part. Stir constantly over low heat, taking care not to burn until it gets a golden color, then add the finely chopped garlic and cook with the onion for 1-2 minutes, stirring over low heat to avoid burn.

Then add the seafood, which has been previously thawed easily and brought to room temperature. Cook for 4-5 minutes and then add the shelled shrimp at the end, knowing that they have a very fast cooking time (especially if pre-cooked shrimp are used).

When the seafood mixture has boiled, add the white wine, and when it has partially evaporated, turn on the heat and add the liquid cream, which has previously been at room temperature for a while so that it does not harden.

Season with dried oregano, salt, white pepper to taste, considering that the seafood comes frozen in a saline preservation solution.

While the sauce is being prepared when the water has boiled, cook the pasta for 8-10 minutes (or according to the instructions on the package) until it becomes & bdquoal-dente & rdquo.

It is checked from time to time not to become too well done, it is known that they will cook with the sauce.

When they have reached the point of & bdquoal-dente & rdquo, they are drained in a metal strainer with legs and placed under a stream of cold water to stop the baking process. After the water has drained, put the pasta in a glass bowl, add a little olive oil and mix well for homogenization, the oil helping them not to stick together. Cover the pasta with a lid and then set aside until they are mixed with the sauce.

During all this time, cut three pieces of asparagus into small slices, bring to a boil for 1-2 minutes in a quantity of water in which the pasta was cooked. Then drain and fry in a smaller pan with a little butter and olive oil, trying to remain crispy (semi-raw), as they will be mixed at the end with the seafood sauce and pasta. .

When the sauce is simmered, add the pasta, mix well so that the sauce contains the pasta evenly, add the asparagus slices, the dried hot pepper, add a little lemon juice to taste, leave to boiled 1-2 minutes after which they are ready to be served.

Preferably, pasta is served immediately after cooking, very hot when the aroma of seafood is very intense.

The pasta will be decorated on the plate with the other two pieces of asparagus that were also prepared in advance in the same way as the sliced ​​ones.

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Sea bream is one of the easiest fish to be found in Romania now. It is easy to cook, tasty and versatile and can be found, either fresh or frozen, in all supermarkets and fishmongers. And as you know me a big fan of fish dishes (at least every two or three days I eat fish), I said to give you two easy recipes to cook at home, and for the most complicated I expect in restaurants, at Caju and Mace.

Whole sea bream in the oven

Sea bream of 400-600 g is cleaned well and salt is put in her belly. Add 2-3 cloves of crushed garlic, one rosemary and two thyme. Also 2 slices of lemon. The meat is cut on both sides and salted. Sprinkle everything with olive oil, both on the outside and inside. Place in the oven, on parchment paper, at 200 degrees for 20 minutes. It will catch a delicious crust.

It is good to put it whole in the oven because the bones give it a richer taste.

As a side dish I recommend a lettuce with green onions, peppers, tomatoes, mint, parsley, pepper, salt, olive oil and lemon juice. I do not recommend the combination with carbohydrates. If you really want to, you can eat a black rice after half an hour, but not together because it is too hard.

Moroccan bream fillets

Either take the whole sea bream and fillet it yourself, using the bones, head and tail to make a basic fish soup that you can use another time, or take ready-made fillets.

On the bottom of a pot place a few slices of tomatoes and bell peppers or capsicum, 2 slices of lemon, 4-5 servings of crushed garlic, a tablespoon of chopped coriander and a tablespoon of coarsely chopped parsley.

Separately, in a bowl mix 2 teaspoons of paprika and, if you like hot, you can add half a teaspoon of hot paprika, 4 tablespoons of sunflower oil, 1/2 teaspoon of salt and mix everything. Grease the fish with this marinade and place it over the vegetables in the pot. Pour the remaining marinade with 150 ml of water. Put the lid on and let it simmer for 3-4 minutes, then turn on the low heat and leave for another 30 minutes.

Seafood and fish stew

You can use whatever fish, seafood and vegetables you like, it is important how you cook it.

It is best to use a single pan, which goes both on the fire and in the oven.

I used squid, sea bream and shrimp. Like vegetables, garlic, fresh hot peppers, celery, some pickled Greek hot peppers, red onions, kapia peppers and a can of chopped tomatoes.

The fish fillets are cut into smaller pieces. The squid is washed and lightly raised on both sides, then cut into smaller pieces (enough to put in your mouth once without being funny). Peel the shrimp and remove the digestive tract (slightly cut the curved outer part) and wash. All are dried with paper towels and seasoned with salt, pepper and olive oil.

Cut the onion into large slices, the garlic cloves in half, the pepper and celery into suitable slices, the fresh hot pepper into thin slices.

Heat the pan and add a little oil. Fry the fish and seafood over high heat for a few seconds on each side, just enough to seal the juices inside. Remove to a plate, add the garlic, onion and hot pepper, cook over medium heat for a minute, add the rest of the vegetables, cook for a few more minutes and add the fish and seafood. Add the contents of the canned tomatoes, season with salt and pepper and put in the preheated oven at 200 degrees. After 20 minutes you have the wonder ready!

You have to taste fish, tomatoes and everything should be at least spicy (here everything has to do with the taste and spiciness of the pepper…). A few lettuce leaves, avocado slices and, of course, lemon add value to the stew.

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How to cook asparagus - 7 recipes

If you don't know how to cook asparagus, here are some recipes that will inspire you to cook and eat it whenever you have the opportunity. Learn how to cook asparagus in 7 different ways! Boiling, steaming, frying in the pan are different ways to make the tender green shoots come out with flavor. According to the site, the fibrous vegetable is cooked in a few minutes to obtain a healthy garnish.

Fresh asparagus strands have an irresistible texture, sweet and fast, when enjoyed raw. Their cooking unlocks new flavors. The delicious natural aroma needs no more than a drop of olive oil and a pinch of salt and pepper.

Boiled asparagus

Steamed asparagus

You can use a steamer, a sieve for steaming or just put a little water in a saucepan and cover the asparagus to steam. Cook over high heat until raw green, for 2 to 4 minutes. Throw it in an ice water bath to stop the cooking process if you do not eat immediately.

Fried asparagus

Heat a pan at 200 degrees Celsius and add olive oil, asparagus, salt and pepper. Leave for about 10 minutes, shaking the pan after 5 minutes. It is ready when the asparagus tips are browned.

How to cook asparagus - Sauteed asparagus

Cut the asparagus into small pieces of about 2 cm. Put the pieces on high heat in a pan or in a wok in which you put oil or butter. Saute until lightly browned and softened for 3-5 minutes. Season with salt and pepper.

Baked asparagus

Set the oven to the grill function. Pour oil, salt and pepper on the asparagus and place in a pan. Cook the asparagus 6 cm away from the upper heating element in the oven. Leave until the asparagus is lightly browned and tender, for 8 to 10 minutes.

Raw asparagus

Asparagus can also be eaten raw in various salad combinations, sprinkled with pomegranate seeds, olive oil, parmesan and arugula or with feta cheese and radishes.

Bleached asparagus

The blanched asparagus is crispy and tender and perfect for adding to salads or for marinating for a delicious appetizer. To blanch the asparagus, fill a large pot with water and also fill a large bowl with cold water and a few ice cubes. Put the pot on high heat. When it boils, add the asparagus. How long does it take to coat the asparagus? Cook for 2-3 minutes, until the asparagus is just tender. Using pliers, immediately transfer the asparagus to the bowl of water. Cold water will help stop the asparagus from cooking. Take it out of the water and serve your blanched asparagus, however you want! You can marinate it or give it a light saucepan in butter or olive oil - a pinch of salt.


We are in the middle of asparagus season, so it would be a shame to buy frozen asparagus. And thanks to greenhouses, now you can find fresh asparagus all year round, so stay away from the frozen one (which is pre-cooked) and the one in the jar, which is also already boiled.

Asparagus is a very delicate vegetable, whose taste is all the tastier the fresher and less cooked.

It is best to cut the part from the base and then put it in very hot water for 1 minute, and then take it out in cold water. It can be eaten that way.

Another preparation, to look good on the plate, is to peel the stem so that it is a very light green and the inflorescence remains dark green. For health, however, it is good to keep asparagus fresh.

The cut tails should not be thrown away, but can be put in the juicer to get the juice from them, which can be combined with the juice from other vegetables and either drunk as such or used in various sauces.

A delicious way to cook asparagus is in the form of a soufflé. The stems are cut into very thin slices. Saute shallots (or ordinary onions, but shallots are more delicate) chopped with olive oil. You can also put a little mushroom in the saucepan. Add the asparagus and a little nutmeg. Not much, because nutmeg has a very strong taste that can complicate the taste of other ingredients. Add salt and break an egg and mix everything. Place in a heat-resistant dish and bake at 180 degrees for 40 minutes. It can be a gasket or a starter.

Equally good is the bleached one and combined with Benedict eggs. Or it can be put in scrambled eggs. When it is almost ready, put the blanched asparagus threads inside and bend the omelette, leaving the chapels out, so that they look beautiful.

A delicious cream soup also comes out of asparagus. Add a little celery, onion, salt and white pepper and basic vegetable soup. Leeks can be used instead of onions for a more refined taste. After blending, when placed on a plate, garnish with a little olive oil.

But these are just some of the delicacies that can be obtained with asparagus. If you remember not to overcook this vegetable, then you can be as creative as you want with it.

Asparagus plant

Asparagus, whose scientific name is Asparagus officinalis.
The word & # 8222asparagus & # 8221 comes from classical Latin and & # 8222sparagus & # 8221 from medieval Latin. In turn, the Latin term comes from the Greek language, from & # 8222aspharagos & # 8221, also from the Persian word & # 8222asparag & # 8221, which means stem.

Asparagus is a species of herbaceous plant with fleshy roots and leaves that resemble the scales of a fish. Asparagus is native to Europe, North Africa and West Asia, and is widely grown as a vegetable, for its young shoots, which have a pleasant taste.

How and where to grow asparagus

Asparagus adapts to a range of climatic and soil conditions, but grows best in Mediterranean and similar areas, such as California and Mexico.

The asparagus plant needs light, sandy soils and natural fertilizer. In the first year it has no stems, only in the third year the stems are good for consumption.

Asparagus plant - cultivation

Asparagus stems grow from a crown that is approx. 30 centimeters below the ground. They are white until exposed to light. Then the asparagus stems turn green because photosynthesis develops chlorophyll.

Lasagna with seafood

Preheat the oven to 180 ° C. Heat 2 tablespoons oil in a large saucepan. Add the fennel, onion and half the garlic. Cook for 5 minutes or until onion is softened, then add parsley, fennel seeds, Italian mixture of greens and crushed hot pepper. Cook for 1-2 minutes.

Add the seafood cocktail and salmon and cook for 1 minute, then add the shrimp. Cook quickly - about 30 seconds - then, using a whisk, remove the fish and seafood in a bowl and set aside.

Add the wine, broth, lemon peel, bay leaves and carrots to the juice left in the pan. Boil for 5 minutes or until the liquid drops to 100 ml. Add the tomatoes and continue cooking over high heat for 3-4 minutes or until it drops and a thick sauce remains.

Add the beans and the rest of the garlic. Cover and cook for 10 minutes. Add the zucchini and season to taste. Cover and cook for 5 minutes, then add the asparagus and peas. Cook covered for 5 minutes.

Grease a 28 cm deep lasagna bowl with a little oil. Put about two thirds of the vegetables in the bowl, take them out of the sauce with a whisk and throw the bay leaves, after which, on top of them, place a layer of lasagna sheets, spread a little on top of each other. Add the seafood and a second layer of lasagna sheets. Pour over the rest of the vegetables and cover with the last lasagna sheets.

Mix ricotta cheese with eggs and parmesan. Season with a little nutmeg, salt, pepper and cayenne pepper. Pour this mixture over the lasagna and sprinkle with the remaining olive oil.

Bake for 30 minutes or until lasagna is done and browned. Serve immediately.

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