Seafood Fra Diavolo

Seafood Fra Diavolo

by Claire Marin




  • 1 dozen jumbo shrimp – cleaned, deveined, peeled
  • 8 diver scallops
  • 4, 2oz portions of Cod (with skin)
  • 1/2 pound squid
  • 1 dozen little neck clams
  • 1/2 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 2 cans whole, peeled tomatoes (quartered)
  • 1/2 cup dry sherry
  • 1/2 cup white wine
  • 6 tablespoons italian parsley, chopped
  • 1 tablespoon Catskill Provisions Spring Honey
  • Salt, Pepper, Red Pepper Flakes to taste

Serves 4




Oil a large sauce pan. Saute onions, celery, and carrots until onions become translucent. Add garlic for one minute before adding tomatoes. Let the tomatoes lose some of their liquid and then add chicken stock. Add salt, pepper, and red pepper flakes until you’re happy. Add Catskill Provisions Spring Honey and witness this sauce get an amazing earthy depth. Lower heat to a high-simmer and let the sauce cook down as you finish the recipe.


In a separate oiled saute pan, saute all the fish, adding them to the sauce as they are finished (*CHEF’S NOTE: Don’t crowd the pan. Make sure its large enough for everything to have a full sear). Start with scallops, 3-5 minutes on each side depending on size, until sides and edges are crisped and lightly browned. Jumbo shrimp, 2 minutes each side until bright pink. Cod, 2-3 mintes each side until lightly browned (be gentle as you add the cod to the sauce). Squid, toss for 30 seconds to 1 minute.


In a smaller sauce pan, bring sherry and wine to a boil. Steam the clams set aside as they open. Once finished, add the sherry, wine, and clam juice to the sauce. Add parsley. If you want to be a badass, try to finish the clams at the same time you’re finished with the other fish.


Delicately plate the large pieces of fish first.


Then cover everything by emptying sauce pan.


Edge the plate with clams. Finish with more parsley. Serve.