Normandy Seafood Orzo
A simple yet delicious seafood offering.
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Equipment List
- 12 inch saute pan
Ingredients
- 2 Tbsp olive oil
- 1/2 c red onion- small dice
- 2 cloves garlic- minced
- 1 stalk celery- chopped (use yellow, leafy part)
- 2 tsp tomato paste
- 1/4 tsp fresh ground pepper
- 1 pinch salt
- 1/4 cup Pernod- can substitute white wine
- 1/2 tsp tumeric powder
- 1 c clam juice
- 10 oz can clams- drained & chopped (reserve juice to to broth)
- 1 lb frozen seafood mix- thawed
- 1/2 lb cod fish- approx 2 pieces of fish, cut into 1 1/2” chunks
- 1 pinch tarragon
- 3 c orzo- prepared according to package directions
- 3 sprigs fresh parsley
Preparation Instructions
- Pernod
- Measure and prepare ingredients. Set aside.
- Slowly thaw seafood. Best if thawed overnight in the refrigerator.
Cooking Instructions
- Preheat to 341°F
- Add 2 Tbsp olive oil to pan
- Add 1/2 c red onion and 2 cloves garlic to pan
- Stir ingredients
- Stir ingredients
- Add 1 stalk celery to pan
- Add 2 tsp tomato paste to pan
- Stir ingredients
- Stir ingredients
- Add 1/4 tsp fresh ground pepper to pan
- Add 1 pinch salt to pan
- Add 1/4 cup Pernod to pan
- Stir ingredients
- Add 1/2 tsp tumeric powder to pan
- Add 1 c clam juice to pan
- Add 10 oz can clams to pan
- Add 1 lb frozen seafood mix to pan
- Stir ingredients
- Stir ingredients
- Add 1/2 lb cod fish to pan
- Stir ingredients
- Stir ingredients
- Note: Taste broth and adjust seasonings as needed
- Add 1 pinch tarragon to pan
- Add 3 c orzo to pan
- Stir ingredients
- Add 3 sprigs fresh parsley to pan
- Stir ingredients
- Remove ingredients from pan
Finishing Instructions
- Serve immediately.
