Wednesday, June 18, 2008

Clam Stew

Clam Stew
serves 6


18 fresh clams
2 tablespoons olive oil
175g/6oz onion, chopped
1 teaspoon chopped garlic
850g/13/4lb canned chopped plum tomatoes
175ml/6fl oz tomato purée
50g/2oz fresh basil, chopped
2 teaspoons paprika
1/4 teaspoon freshly ground black pepper
225ml/8fl oz dry white wine
700g/11/2lb swordfish, cut into
2.5cm/1in pieces

• Wash the clams under cold running water to release any grit. Set aside.
• Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook until tender. Add the tomatoes, tomato purée, basil, paprika and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
• Add the wine, clams and fish. Cover and simmer over a medium heat until the clams open. Remove the clam meat from the shells and return to the stew, discarding the shells. Heat through, mix thoroughly and serve

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