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SEAFOOD POT

SEAFOOD POT

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Serves: 6-8

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

In France and Italy, and across much of Continental Europe, seafood is traditionally eaten on Christmas Eve and it is a very good way of embarking on the meat feast that is to follow. But you don't have to stick to the custom, just keep this in mind for a very quick, warming and yet elegant supper.

A fennel salad before or after would be lovely, but you need no more with it than just some bread for dunking. Adding the Holiday Hot Cake as a pudding would finish the evening off with gusto.

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Ingredients

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  • 750 grams Palourde clams
  • 750 grams monkfish tail fillets
  • 750 grams salmon fillets
  • 750 grams cleaned squid
  • 2 tablespoons butter
  • drop of wok oil
  • 125 ml white wine
  • 60 ml Pedro Ximenez sherry (or other rich dark sherry)
  • 2 tablespoons chopped fresh chives (optional)
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Method

  1. Soak the clams in a bowl of cold water, leave for about 5 minutes while you slice the fish, then discard the open or cracked clams and drain the rest.
  2. Cut the monkfish and salmon into 1cm slices, and slice the squid into rings the same width.
  3. Warm the butter and oil in a large pot or pan with a lid, then, over a high heat, toss in the fish and squid and stir them around until they begin to go opaque.
  4. Add the clams and white wine, then clamp on the lid, shaking the pot over the heat, and let it all cook for about 3 minutes.
  5. Lift the lid, avoiding the steam, and pour in the sherry. Cover again and then leave for another 3 minutes or so, shaking it about every now and then.
  6. Serve the seafood in the pot, sprinkling with the chopped chives if preferred.

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