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Seafood Pot

by . Featured in NIGELLA EXPRESS
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Introduction

This makes 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.

This makes 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.

Seafood Pot
Photo by Lis Parsons

Ingredients

Serves: 6-8

Metric Cups
  • 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 millilitres white wine
  • 60 millilitres pedro ximenez sherry (or other rich dark sherry)
  • 2 tablespoons chopped fresh chives (optional)
  • 1½ pounds cherrystone or littleneck clams
  • 1½ pounds monkfish tail fillets
  • 1½ pounds salmon fillets
  • 1½ pounds cleaned squid
  • 2 tablespoons butter
  • drop of garlic flavored oil
  • ½ cup white wine
  • ¼ cup pedro ximenez sherry (or other rich dark sherry)
  • 2 tablespoons chopped fresh chives (optional)

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.
  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.

Tell us what you think

What 1 Other has said

  • It was absolutely lovely! I made it as a main-dish for the three-course dinner for my father's birthday that I prepared. It was quite a lot, but we all loved it and almost finished everything =)

    Posted by Charleston on 16th February 2014
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