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The
Best Mediterranean
Seafood Stew
We've refined this Seafood Stew
recipe over the years until we now feel that it's just about perfect.
It's really simple to make and doesn't use a huge number of
ingredients.
For the fish fillet part we have used Gilthead, a
delicious white fleshed Fish which is widely available around the
Mediterranean. Known as Dourade
in France, Orato
in Italy and Dorado
in Spain. All the names reflecting the Golden colour around its Head.
For the Shellfish we chose clams, almejas
here in Spain, vongole
in Italy and haricot de mer (Sea Beans) in the South of France.
You can follow this recipe to the letter and you will have a wonderfull
Seafood Stew, or change anything
you fancy - everyone has slightly different
tastes and preferences.
Anyway
- Good Luck and we hope you enjoy it!
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Ingredients
for four People
- 8 Smallish Fillets of Gilthead (any good firm
white fish will do).
- 500g. About 1lb. of fresh clams.
- 2 or 3 Good Shallots or one small onion finely
sliced.
- 2 Cloves of garlic thinly sliced
- 2 Cayenne peppers or chillis crumbled.
- Juice of one large lemon.
- 1 pint - 2 cups of dry white wine.
- 1 Bunch of coriander chopped (it's up to you
but we like a lot).
- 2 plum tomatoes - diced.
- Cornflour to thicken the sauce.
Method
- First of all skin and poach your fish fillets
in the white wine with a pinch of salt.
- Drain them and keep them warm.
- Now - add the shallots, garlic, chillis, lemon
juice
(and a little of the rind, finely sliced if you like) and most of the
coriander (keep some back to sprinkle at the end).
- Then reduce the liquid by half.
- Add the tomatoes and bring back to the boil.
- Add the clams and stir until they have all
opened.
- Now slake a spoonfull of Cornflour (corn
Starch) in
some cold water and add it little by little until you achieve the
desired consistency. It should be quite runny but not watery.
- Place the fish fillets in four bowls - spoon
over the
saucy clams - sprinkle over the remaining
coriander
and serve straight away.
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You'll find all these recipes easier to make if you have all the right
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  Click
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Great with the Wholemeal
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