This Olive Garden-style Seafood Torcello delivers a luxurious dining experience at home. Tender cod fillets, sweet clams, and plump langostinos are nestled in a velvety bechamel sauce infused with aromatic garlic and a splash of sherry. The dish balances the briny freshness of the seafood with the comforting richness of the cream sauce. Served over cooked pasta, it&# 226;ÂÂs a perfect weeknight indulgence or impressive dinner party main course. The key is cooking the fish gently and balancing the sauce consistency so every bite is coated in flavor. Enjoy this classic Italian-American favorite that brings restaurant-quality taste to your kitchen table.
Olive Garden Seafood Torcello
Description
This Olive Garden-style Seafood Torcello delivers a luxurious dining experience at home. Tender cod fillets, sweet clams, and plump langostinos are nestled in a velvety bechamel sauce infused with aromatic garlic and a splash of sherry. The dish balances the briny freshness of the seafood with the comforting richness of the cream sauce. Served over cooked pasta, it&# 226;ÂÂs a perfect weeknight indulgence or impressive dinner party main course. The key is cooking the fish gently and balancing the sauce consistency so every bite is coated in flavor. Enjoy this classic Italian-American favorite that brings restaurant-quality taste to your kitchen table.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC).
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Line a baking sheet with foil and spray with cooking spray.
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Place cod fillets on the baking sheet and bake uncovered for 5 to 6 minutes, until the cod flakes easily with a fork.
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Remove cod from the oven immediately and let cool slightly. Break fillets into 1-inch pieces and set aside.
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Meanwhile, cook pasta according to package directions in boiling salted water until al dente. Drain and set aside.
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In a heavy 3-qt pot, melt 3 tbsp butter over moderate heat.
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Add 3 1/2 tbsp flour and cook for 3 minutes, stirring constantly with a whisk, but do not let it brown.
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Gradually whisk in 2 cups whole milk and 1/2 tsp salt. Bring to just below a boil, whisking constantly until thickened.
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Remove sauce from heat and keep warm at approximately 180ðF.
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In a separate sauté pan, heat 2 tbsp olive oil over medium heat until fragrant.
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Add 2 tsp minced garlic and sauté until white throughout, about 1 minute.
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Add the sautéed garlic and oil to the warm bechamel sauce.
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Add 1/2 cup straight sherry to the hot sauté pan. Simmer strongly for 1 minute to reduce slightly.
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Stir the sherry mixture into the bechamel sauce.
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Add the cooked pasta to the sauce mixture and stir to coat.
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Return the pot to low heat and cook for 2 minutes to warm through.
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Gently fold in the cooked cod pieces, clams, langostinos, 6 oz crabmeat (picked over), and 1 tbsp chopped parsley.
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Blend all ingredients thoroughly and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 331.6kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.7g4%
- Cholesterol 314.7mg105%
- Sodium 1652.8mg69%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 0.0g0%
- Sugars 1.1g
- Protein 68.4g137%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess.
Substitutions: If langostinos are unavailable, regular peeled and deveined shrimp work well. Crabmeat can be substituted with additional clams or mussels.
Variations: For a lighter version, you can reduce the butter by half and use half-and-half instead of whole milk, though the sauce will be less rich.
Tips: Do not let the roux (butter/flour mixture) brown, as this will alter the flavor and color of the bechamel. Ensure the sherry is straight, not dry sherry cooking wine, for the best flavor profile.
Safety: Ensure all seafood is cooked to a safe internal temperature. Cod should flake easily; shrimp and clams should be opaque and firm.
