Ocean Made Seafood

03 9486 0399

25-29 Robert Street,
Collingwood VIC 3066

Tue to Fri:  9am – 3.30pm
Sat: 8am – 2pm
Wholesale area is open 6 days a week

  • Tue to Fri:  9am – 3.30pm
    Sat: 8am – 2pm
    Wholesale area is open 6 days a week

Ocean Made Chef – April 2019

Seafood Cous Cous

Hugo Diaz, Post Mistress

Serves 4

Hugo says when it comes to dishes he doesn’t follow trends and builds his menu ideas through listening to his customers at Post Mistress and maintaining strong relationships with his suppliers, like Ocean Made.

Method

Prawn stock
Fry onion, celery, garlic and prawn shells in oil until everything has coloured.
Add tomatoes and cook for a further 5 minutes.
Add white wine and water. Bring to the boil, skim and turn heat down to simmer for 30 minutes to reduce stock by half.
Strain stock and set liquid aside.

Cous-Cous
Cook Cous-Cous according to packet instructions. Allow to cool then use a fork to separate Cous-Cous.
In a frypan sauté onion, cinnamon and cloves until onions have softened and lightly coloured.
Combine Cous-Cous and onion mix and then place in an oven tray. Cover tray with foil and cook in a 200C pre-heated oven for 25 minutes.

Seafood
In a heavy-based pan fry crabs in oil until lightly coloured.
Add mussels, vongole chilli and garlic and fry for a further minute.
Add calamari and prawns and continue to fry for another minute.
Add prawn stock and bring to the boil. Once boiling turn off.
In a ceramic oven dish place a quarter of the Cous-Cous mix evenly over the base, place all seafood over Cous-Cous including stock. Place remainder of Cous-Cous mix over seafood.
Cook in 200C oven for 15 – 20 minutes or until Cous-Cous has become golden and crunchy.
Finish dish with chopped parsley and drizzle with EVOO.

About Chef

Hugo Diaz was born in Chile and arrived in Australia with his family at the age of four. He developed a love of cooking at an early age from his mother and has used her traditional recipes to influence his style of cooking although his main passion is for cooking simple Italian food.

He started his apprenticeship at the age of 18 years in Melbourne and for the last 28 years, has predominately worked in Italian restaurants and worked in Italy during his 20s.

He worked at Society Restaurant and was head chef at Becco in the city before going into owning his own businesses. Prior to Postmistress – which he opened 16 months ago with business partners Patrick Ciccaldo and Vitale Ferrante – he co-owned Cantina Centrale in Mont Albert and Cafe Bedda in Northcote.

www.postmistress.com.au

Why this recipe?

“This is a great recipe for cooler weather,” says chef Hugo Diaz, “It’s easy to make quickly at home.”

Hugo says when it comes to dishes he doesn’t follow trends and builds his menu ideas through listening to his customers at Post Mistress and maintaining strong relationships with his suppliers, like Ocean Made.

“I’ve been with Ocean Made for a long time and with such a long history, our rapport is great. It’s about loyalty and understanding each other. We can rely on them and vice versa” he says.