Traditionally, cartoccio refers to a dish that has been wrapped in baking paper and baked in the oven. Cooking the seafood on the stove and serving it in baking-paper bags at the table is a fast way of adding that ‘wow’ factor when serving this dish.
- 16 small kipfler potatoes, scrubbed
- 50 gm butter, melted
- 250 ml dry white wine
- 400 gm canned whole tomatoes
- 3 garlic cloves, finely chopped
- 12 cleaned black mussels, rinsed
- 12 cleaned clams, rinsed
- 8 green prawns, peeled, cleaned, tails intact
- 4 small ocean trout fillets (about 160gm each), halved horizontally
- 16 Niçoise olives
- ½ cup each torn flat-leaf parsley and basil leaves
- 1Preheat oven to 250C. Cook potatoes in a saucepan of boiling salted water until tender (10-12 minutes). Drain and keep warm. Just before serving, toss through melted butter and season to taste.
- 2Meanwhile, heat wine in a large saucepan over high heat, crush tomatoes into wine, add garlic and bring to the boil, then add mussels and clams and cook, covered, until mussels and clams open (2-3 minutes). Add prawns, trout and olives and stir gently over low heat until trout is cooked medium-rare and prawns are cooked through (5-7 minutes), then add herbs and season to taste.
- 3Scrunch four pieces of baking paper into bowls to hold seafood. Divide seafood among bowls, gather edges of baking paper together and tie with kitchen string. Serve immediately with potatoes to the side.
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