REAL Exclusive Magazine

Chef Paul Mattison’s

Fregola Sarda

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

This ancient Sardinian pellet-shaped pasta has the ability to assume the flavors of any dish. Unlike typical pastas, fregola is best simmered in a small amount of broth. I add it to some of Florida’s freshest seafood for a hearty and delicious stew.

Serves four

2 Tbsp olive oil
2 Tbsp unsalted butter
8 ounces firm, white fish, such as mahi mahi or grouper
16 peeled and deveined jumbo shrimp
2 finely minced shallots
2 tsp minced garlic
1 cup grilled, small-diced fennel
2 cups cooked fregola sarda
2 cups tomato purée
4 cups Lobster Stock (page 111)
24 cleaned, debearded mussels
2 Tbsp chopped parsley
1 Tbsp finely chopped fennel tops
Salt and pepper to taste

Heat olive oil and butter in a large, wide-bottomed saucepan over medium heat. Cut the fish into small pieces and season with salt and pepper. Add fish to the pan, being careful not to crowd, or the fish will not brown. Cook the fish, without touching, 4 to 5 minutes or until the edges begin to brown. Turn the fish over, cook for one more minute, and remove from the pan. Cook the shrimp the same way and remove from the pan. Add the shallots to the pan and sauté until soft. Add the garlic, fennel and fregola, then sauté for 2 to 3 minutes. Add tomato purée, Lobster Stock and the fish. Bring to a boil then reduce heat. Add the shrimp and the mussels and cook until the mussels open. When all seafood is cooked, remove from heat and finish with parsley, fennel and more butter if desired. Season to taste. Spoon into bowls and serve with grilled bread.

Lobster Stock
3 Tbsp vegetable oil
3 pounds lobster shells
½ cup brandy
6 garlic cloves
2 rough-chopped onions
1 rough-chopped fennel head
2 rough-chopped carrots
¾ cup tomato paste
12 cups water

Heat the oil in a large, wide pot over high heat until just smoking. Add the shells and sear for one minute. Stir slightly and continue cooking for about 5 minutes, stirring occasionally, until well browned. Add the brandy, garlic and vegetables. Use a wooden spoon to scrape up bits from the bottom of the pot. Add the tomato paste, reduce heat to medium-low and cook for 3 minutes or until the vegetables are soft. Add water and bring to a boil for 15 minutes. Remove from heat, and let stand for 10 minutes. Strain through a fine sieve.

Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.

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