Spanish White Fish with Clams
55 minutes
A traditional and sensational Spanish recipe for serving white fish fillets and clams with white asparagus and eggs.
Luis Luna
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Ingredients
Serves: 2
- Seafood stock
- 6 cups (1 1/2 litres) water
- 500g white fish bones
- 4 stalks celery
- 1 carrot
- 1 leek
- 1/2 onion
- 1 bay leaf
- For the dish
- 250g clams
- 4 white fish fillets, such as rockling or flathead, skin on
- 3 tablespoons plain flour
- 100ml olive oil
- 1/2 onion, diced
- 4 cloves garlic, diced
- 1 glass dry white wine (Spanish if possible)
- 1 handful parsley, chopped
- To serve
- 2 hard-boiled eggs, peeled and halved
- 1 bunch white asparagus, steamed
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- Make the stock: bring the water to a boil and add all of the stock ingredients. Cover, lower heat and simmer 20 minutes.
- Meanwhile, soak the clams in a bowl of cold salted water. Toss the fish fillets in the flour and set aside.
- Heat the olive oil in a large saucepan. Add the onion and garlic and fry until soft, about 5 minutes. Add the wine and parsley and simmer a few more minutes.
- Strain out the fish stock using a colander. Add to the onion mixture in the saucepan, bring to the boil and add the floured fish fillets skin-side up. Cook until they firm up then flip skin side down. Add the clams (discarding the soaking water).
- The clams should open and the fish become easy to flake with a fork at about the same time. Discard any clams that do not open. Serve with halved hard-boiled eggs and a few stalks steamed asparagus.
