Sunday, July 12, 2015

Swordfish With Shellfish Sauce

Ingredients for 4 servings

½ teaspoon saffron threads
1 cup fish stock
1 cup fresh flat-leaf parsley, chopped
2 garlic cloves, crushed
3 ½ tablespoons extra virgin olive oil
4 (about 150g each) swordfish steaks
100 g clams, cleaned
150 g black mussels, cleaned
150 g small raw green prawns, peeled, de-veined, with tails left on
150 ml dry white wine
crusty bread, to serve
juice and zest of 1 large lemon


Combine 1 tablespoon of oil and half the garlic in a bowl and brush over the swordfish. Season with salt and freshly ground black pepper, cover and place in fridge for half an hour to marinate.

Meanwhile, soak saffron in the wine for 20 minutes until the liquid is burnt orange. Preheat the oven to 160°C. Heat 1 ½ tablespoons of oil in a pan. When oil is hot, add the fish and cook for 2 minutes each side to form a nice golden crust. Transfer to a baking tray in the oven.

Heat remaining oil in the pan over over high heat and add shellfish and prawns. Cook, stirring, for 1 minute. Add remaining garlic, stock, infused wine and lemon juice and zest, and cook for a further minute until all the shells are open (discard any that are still closed). Reduce heat to medium and keep the sauce at a simmer.

Place a piece of fish on each plate. Stir half the parsley into the sauce then pour over the fish. Garnish with remaining parsley and serve with some crusty bread.

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