← Back to Search Results
steaming European
Seafood Pot

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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. 

Yield: Serves 6–8

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

Directions

Soak the clams in a bowl of cold water, leave them for about 5 minutes while you slice the fish, then discard the open or cracked clams and drain the rest.

Cut the fish into ½-inch slices, and also slice the squid into the same width rings.

Melt the butter and oil in a large pot or pan with a lid, then over high heat toss in the fish and squid and stir them around until they begin to go opaque.

Add the clams and white wine, and clamp on the lid, shaking the pot over the heat, and let it cook for about 3 minutes.

Lift the lid, avoiding the steam, and pour in the sherry. Cover again and leave for another 3 minutes or so, shaking about again every now and then.

Serve the seafood in the pot, sprinkling over the chopped chives, if preferred.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

463kcal (23%)
165mg (7%)
6g
0g
19g (29%)
0g
5g (27%)
5g
5g
327mg (109%)
0g
58g
85mg
1239mg
129mcg RAE (4%)
21mg (35%)
91mg (9%)
14mg (79%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
west-coast-cooking West Coast Cooking
by Greg Atkinson
living-raw-food Living Raw Food
by Sarma Melngailis
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?