Fisherman's Gnocchi	recipe

A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

1 lb. homemade Gnocchi (recipe follows)
4 Tblsp. olive oil
3/4 lb. bay scallops
3/4 lb. medium sized shrimp, peeled and deveined
4 garlic cloves, sliced
1/4 tsp. red pepper flakes
1/2 onion, chopped
1 red or yellow bell pepper, diced
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup brandy
1/2 cup tomato sauce
3/4 cup clam juice
1/3 cup heavy cream
1/3 cup frozen petite peas, thawed
3 Tblsp. fresh basil, chopped

Method

• Marinate shrimp and scallops in 2 tablespoons green onion and 1/4 cup of brandy for 30 minutes. Drain.

• Saute shrimp and scallops in oil. When shrimp turn pink, use slotted spoon, transfer everything to plate; reserve juice. 

• Add a little more fresh olive oil. Add onions, peppers, salt, pepper, garlic and red pepper flakes. Cook a few minutes until soft, and lightly browned. Stir frequently.

• Add brandy (away from fire). Put back, stir well.

• Add tomato sauce, clam juice, cream, peas and fresh herbs. Bring to the boil, stirring until sauce thickens. If it becomes too thick, add some of the reserved juices.

• Put scallops and shrimp back into sauce and heat through.

• Put Gnocchi into sauce, heat through, and serve immediately. 

Shirley Cline

Email Hub-UK : info@hub-uk.com