Seafood and Crispy Gnocchi Skillet with Caper Butter, Sweet Corn and Basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the shrimp, mussels, and white fish cubes dry with paper towels. Season the fish and shrimp with 1/2 teaspoon salt, black pepper, and sweet paprika.

2. 2

   Place the gnocchi on a baking tray or oven-safe skillet, toss with 1 tablespoon olive oil, and spread in a single layer. Roast for 12 to 15 minutes at 220 °C / 425 °F, turning once halfway through, until golden and crisp on the outside.

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the sweet corn and cook for 2 to 3 minutes until lightly colored. Add the cherry tomatoes and cook 2 more minutes. Transfer the corn and tomatoes to a plate.

4. 4

   In the same skillet, add the shallot and cook for 1 minute. Add the garlic and red pepper flakes, if using, and cook 30 seconds more until fragrant.

5. 5

   Raise the heat slightly, add the mussels, and pour in the dry white wine. Cover the skillet and cook for 3 to 5 minutes, until the mussels open. Transfer the opened mussels to a bowl and discard any that stay closed.

6. 6

   Add the hot fish stock or water to the skillet and let it simmer for 1 minute. Add the white fish cubes and cook for 2 minutes. Then add the shrimp and cook for 2 to 3 minutes, until the fish is opaque and the shrimp are pink.

7. 7

   Reduce the heat to medium. Add the capers, remaining butter, and lemon zest. Stir until the butter emulsifies with the cooking juices. Add the lemon juice and taste for salt.

8. 8

   Return the sweet corn, cherry tomatoes, and mussels to the skillet. Add the crispy gnocchi and fresh basil as well. Toss gently for 1 minute to coat everything in the caper butter without breaking the fish.

9. 9

   Serve immediately, dividing the shrimp, mussels, fish, gnocchi, corn, and tomatoes among plates. Finish with a little extra fresh basil if desired.