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Seafood Pot

Updated February 23, 2016
This image courtesy of Joseph DeLeo

In France and Italy, and across much of 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 than just some bread to dunk with. 

Serves8

Cooking Methodsteaming

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionFormal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, low carb, low-fat

Mealdinner, lunch

Taste and Texturelight, savory

Ingredients

  • 1 lb 10 oz cherrystone or littleneck clams
  • 1 lb 10 oz monkfish fillet
  • 1 lb 10 oz salmon fillet
  • 1 lb 10 oz cleaned squid
  • 2 tablespoons butter
  • drop of vegetable oil
  • ½ cup white wine
  • ¼ cup Pedro Ximénez or other rich dark sherry
  • 2 tablespoons chopped chives, optional

Instructions

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