Seafood Stew

Ingredients for four People

     
    * 8 Smallish Fillets of Gilthead (any good firm white fish will do). Skinned.
    * 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 poach your fish fillets in the white wine with a pinch of salt, in a Non Stick Fry Pan.
# 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.






https://www.cutting-edge-mediterranean-recipes.com/seafood-stew.html