Marinara sauce for seafood

Marinara sauce for seafood ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 800 gram (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Marinara sauce for seafood instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and reduce heat to low.
4. Simmer for 30 minutes, or until the sauce has thickened slightly.
5. Taste and adjust seasonings as desired.
6. Serve immediately over your favorite seafood dishes.

1. For a richer flavour, use homemade tomato sauce instead of canned crushed tomatoes.
2. If you want a spicier sauce, add a pinch of red pepper flakes or cayenne pepper.
3. You can also add other vegetables to your marinara sauce, such as mushrooms, capsicum/bell peppers, or zucchini.
4. Marinara sauce can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Creamy mornay sauce for seafood

Creamy mornay sauce for seafood ingredients:

• 2 tablespoons butter
• 2 tablespoons plain (all-purpose) flour
• 2 cups milk
• 1 cup grated Gruyère cheese
• ¼ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Creamy mornay sauce for seafood instructions:

1. Melt the butter in a medium saucepan over medium heat.
2. Add the flour and whisk until well combined.
3. Cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk until smooth.
5. Bring to a simmer and cook for 5 minutes, stirring occasionally, or until the sauce has thickened.
6. Remove from the heat and stir in the Gruyère cheese, Parmesan cheese, salt, and pepper until melted and smooth.
7. Serve immediately over your favourite seafood dishes.

1. For a richer flavour, use heavy cream instead of milk.
2. If you want a thinner sauce, add more milk.
3. You can also add other herbs and spices to your mornay sauce, such as nutmeg, cayenne pepper, or paprika.
4. Mornay sauce can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.

• Baked seafood mornay:
  This is a classic dish that is made by baking seafood in a mornay sauce.
  You can use any type of seafood, such as crayfish, lobster, prawn, shrimp, scallops, or crab.
• Seafood mornay gratin:
  This is a similar dish to baked seafood mornay, but it is topped with bread crumbs and baked until golden brown.
• Seafood mornay pasta:
  This is a quick and easy dish that is made by tossing cooked Pasta with seafood and mornay sauce.
• Seafood mornay risotto:
  This is a luxurious dish that is made by cooking risotto rice with seafood and mornay sauce.

Tangy tartar sauce for seafood

Ingredients for tangy tartar sauce:

• 1 cup mayonnaise
• ¼ cup finely diced dill pickles
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions for tangy tartar sauce:

1. In a medium bowl, whisk together all of the ingredients until well combined.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the flavours to meld.

1. For a richer flavour, use homemade mayonnaise.
2. If you don't have dill pickles, you can substitute another type of pickle, such as cornichons or sweet pickles.
3. Feel free to adjust the seasonings to your taste.
   For example, if you like a spicier sauce, add more cayenne pepper.
4. To make a vegan tartar sauce, substitute vegan mayonnaise for the regular mayonnaise.

Tips for Pairing the Right Seafood Sauce with Different Types of Fish and Shellfish

Conclusion: Enhance Your Seafood Experience with the Perfect Sauce!