It's an Italian seafood stew that is often served around Christmastime.
Chef Chris Manning says there are a lot of variations to pasta pescatore and every family has its own.
Watch the video to see his take.
- 2 tablespoons olive oil - 1/2 cup onion - 1/2 cup red and green bell peppers - 4 cloves garlic, minced - Salt and pepper to taste - 1 teaspoon Italian seasonings (rosemary, basil, oregano, marjoram) - Mix of olives and cherry peppers - 1/2 pound shrimp - 1/2 pound langostino lobster - Dozen mussels - 1/4 dry white wine - 1 cup chopped tomatoes
Sauté onions and peppers in olive oil until onions begin to wilt. Add garlic, seasonings, and olive mixture.
Add seafood and cook until mussels open and shrimp turns pink, about 15 minutes, then add wine and tomatoes.
Serve over cooked pasta and pair with Naked Chardonnay from Coyote Moon Vineyards.