If you've never made youvetsi, now is the time. It's the Greek version of a slow-cooked pasta stew — orzo cooked in a rich tomato and wine sauce until it absorbs all that flavour and becomes something deeply satisfying. Our version uses a seafood mix in place of the lamb or beef, and it works beautifully.
We make this in a cast-iron Dutch oven on the stovetop, which lends itself to the rustic feel. But we've also improvised on holidays with a wok and a lid — it worked very well. Don't let the equipment put you off.
The key is to get the orzo almost al dente before you add the seafood. The vongole open up in minutes and that's your signal to pull it off the heat. Keep the sauce quite loose — it thickens up as it sits and the orzo keeps absorbing.
Seafood Youvetsi
Serves 4
You'll need
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 3 garlic cloves, finely chopped
- 250 ml white wine
- 500 g tomato passata
- 500 ml fish stock
- 300 g orzo or risoni pasta
- 500 g marinara mix (salmon, rock ling, prawn cutlets, vongole)
- Salt flakes and freshly ground black pepper
- Zest of 1 lemon
- Handful of flat-leaf parsley, finely chopped
- Chilli oil (optional)
How to make it
Start with a cold Dutch oven coated well with olive oil. Turn the heat to medium–low and add the garlic. Gently sauté until it's fragrant, then add the wine and allow the alcohol to cook off. Add the passata, stock and around 750 ml of water to create a very loose sauce. Bring to a gentle boil.
Once boiling, add the orzo and allow it to cook, stirring occasionally, until almost al dente as per the packet instructions.
When the orzo is almost there, add the seafood. It will only take about 4–5 minutes to cook. As soon as the vongole open, take the pan off the heat.
Season with salt flakes and freshly ground black pepper, add the lemon zest and stir through. Serve in bowls with a sprinkle of parsley on top. A drizzle of extra-virgin olive oil and some chilli oil if you're into it.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.