Seafood marinara

Serves: 4

Time to make: 50 mins

Ingredients

More weights & measures

500g seafood (medium to firm textured, skinless, boneless fish fillets and shellfish eg. oysters, scallops, mussels)

2 tablespoon oil

1 onion, finely chopped

¼ teaspoon dried basil

½ teaspoon paprika

¼ teaspoon dried oregano

2 tablespoons white wine (optional)

425g can tomatoes and juice

salt and freshly ground pepper, to taste

4 cups cooked spaghetti or tagliatelle

Instructions

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1 Cut fish into 2cm cubes. Steam open shellfish and remove shellfish meat from shells. Discard unopened shells.

2 Lightly oil a frying pan and heat over a medium heat, add onion and sauté until soft. Add basil, paprika and oregano and cook 2-3 minutes. Add wine (if using) and tomatoes and juice. Simmer slowly for 5-10 minutes until thick and pulpy.

3 Add cubed fish and shellfish and cook gently until fish turns white throughout. Season with salt and freshly ground pepper. Serve immediately over your pasta.

HFG tip

For the nutrition information we used 300g snapper, 100g mussels, 50g scallops and 50g oysters.

Nutrition Info (per serve)

Calories 408 cal

Kilojoules 1710 kJ

Protein 32 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 5 g

Sodium 480 mg

Calcium 110 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.