The fiddle fish farm

One of the best parts about summer is cooking with fresh fish. We found this recipe but decided to add a few more veggies & fish to our smorgasboard. As you can see, Lola was wondering what that delcious smell was all about...

Try it out!

Ingredients:

1 pound penne

1/4 cup olive oil

1/2 white onion, chopped

1 1/2 cup Chardonnay

1 pound of shrimp, peeled and deveined

1/4 pound scallops

1/2 pound halibut

1/2 pound fiddle heads

1/2 red pepper, sliced

1/2 pound mushrooms, sliced

5 sprigs dill, minced

feta cheese, crumbled

1 teaspoons salt

1 teaspoons fresh pepper

Recipe:

Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the onion and the garlic and cook for 3 minutes, until tender. Add all the vegetables and cook for another minute. Add the wine and shrimp. Bring the liquid to a boil. Reduce heat and add scallops and halibut and simmer for 5 or 6 minutes, until remaining fish is cooked through.

Add the pasta to the seafood mixture. Top with salt, pepper, dill, and feta cheese. Stir gently.

Enjoy!