Seafood Marinara


  • 1x 425g

    Sealord Natural Hoki Fillets (thawed and chopped into chunks)

  • 1x 375g

    Sealord Marinated Natural Mussels, drained

  • 3 tbsp

    olive oil

  • 1

    small red onion, finely chopped

  • 3

    large garlic cloves, chopped

  • 1/2 tsp

    dried crushed red pepper, smoked paprika or fresh chilli

  • 2x 410g cans

    tomatoes, diced

  • 4 tbsp

    fresh parsley, chopped

  • 2 tbsp

    fresh basil, chopped

  • salt and pepper to taste

  • 250g

    freshly cooked pasta

Foodie Tip

If you prefer you can add drained canned Sealord Shrimp. Add them to the mix at the same time as the mussels.


  1. Heat oil in heavy large fry pan over medium heat.
  2. Add garlic, onion and dried red pepper/paprika/or chilli and sauté until fragrant, about 1 minute.
  3. Mix in tomatoes with reserved juices, 2 tablespoons parsley and basil.
  4. Cover and cook for 15 minutes. Then, Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes.
  5. Add fish and simmer until fish pieces are just cooked through, about 3-4 minutes. In the last few minutes, add well drained mussels. Season to taste with salt and pepper.
  6. Add pasta to sauce; toss to combine. Transfer to large bowl.
  7. Garnish with remaining parsley.