Chef Hidaka presents a truly authentic Pescatore brimming with seafood. This video explains how to make two versions: an "Authentic Version" like you'd find in a restaurant, and a "Frozen Seafood Mix Version" that's easy to make at home. Discover the secrets to enjoying exquisite Italian food in your own kitchen.
Ingredients
Main Ingredients (2 servings)
- Canned Tomatoes 400g
- Cherry Tomatoes 16 pcs
- Garlic 1 small clove equivalent
- Onion 2 tbsp
- Scallops 1 large piece
- Spear Squid 1 pc
- Tiger Prawns 2 pcs
- Clams 6 pcs
- Frozen Seafood Mix 150g - 200g
- Pasta (to taste)
Seasonings
- Olive Oil (to taste)
- White Wine (to taste)
- Salt (to taste)
- Pepper (to taste)
- [For Home Version] Garlic (a little)
Steps
- **(Base Tomato Sauce)** Finely chop **1 small clove equivalent of garlic** and **2 tbsp of onion**. Halve **16 cherry tomatoes** horizontally.
- Heat **olive oil (to taste)** in a frying pan and sauté the chopped **garlic** and **onion**.
- Add **400g of canned tomatoes** and simmer until reduced. Add the halved **cherry tomatoes** and continue to simmer. The base tomato sauce is complete.
- **(Home Version)** In a separate frying pan, add **150g - 200g of frozen seafood mix** while still frozen. Cook until the moisture has evaporated.
- Once the moisture is gone, add **olive oil (to taste)** and a little chopped **garlic**. Sauté until fragrant.
- **(Restaurant Version)** Prepare **1 large scallop**, **1 spear squid**, **2 tiger prawns**, and **6 clams**. Heat **olive oil (to taste)** in a separate frying pan, sauté **garlic**, add the seafood, and steam with **white wine (to taste)**.
- Boil pasta in a separate pot. Drain the pasta once cooked.
- Add the cooked seafood (prepared in step 5 or step 6) and the drained pasta to the warm base tomato sauce and mix well.
- Season with **salt (to taste)** and **pepper (to taste)**.
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