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.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
750 grams Alaskan, organic or ASC-certified Scottish 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 Manilla or littleneck clams
1½ pounds monkfish tail fillets
1½ pounds Alaskan, organic or ASC-certified Scottish 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
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.
Cut the monkfish and salmon into 1cm slices, and slice the squid into rings the same width.
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.
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.
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.
Serve the seafood in the pot, sprinkling with the chopped chives if preferred.
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.
Cut the monkfish and salmon into 1cm slices, and slice the squid into rings the same width.
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.
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.
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.
Serve the seafood in the pot, sprinkling with the chopped chives if preferred.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
I made this for my birthday this year. I paired it with the Sourdough recipe in "Domestic Goddess" and followed it with the Dark and Sumptuous Chocolate cake from"Simply." It was a great way to turn 40!
Posted by joshv41680 on 16th April 2020
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 =)
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Posted by joshv41680 on 16th April 2020
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Posted by Charleston on 16th February 2014
Show more commentsI made this for my birthday this year. I paired it with the Sourdough recipe in "Domestic Goddess" and followed it with the Dark and Sumptuous Chocolate cake from"Simply." It was a great way to turn 40!
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 =)