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Blue-eye in a spicy broth with clams

Neil Perry
Neil Perry

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Blue-eye in a spicy broth with clams, asparagus and peas.
Blue-eye in a spicy broth with clams, asparagus and peas.William Meppem

This one-pot wonder brings together the flavours of fish and clams in a delicious broth. Mussels and pipis also work well in this dish.

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Ingredients

  • 3 cloves garlic, chopped

  • 1 tbsp grated ginger

  • ½ tbsp roasted fennel seeds

  • 1 tsp sea salt

  • ½ tsp smoky sweet paprika

  • ½ tsp mild chilli flakes

  • 200g fresh peas in their pod

  • ½ bunch asparagus

  • 4 x 150g blue-eye fillets

  • 2 tbsp extra virgin olive oil

  • 1 red onion, finely sliced

  • 50g Spanish chorizo, finely diced

  • 1 cup white wine

  • 1 cup chicken stock

  • 600g clams, soaked in cold water for 1 hour

  • 60g unsalted butter

  • freshly ground pepper

  • small handful flat-leaf parsley, roughly chopped

Method

  1. In a mortar with a pestle, pound garlic, ginger, fennel seeds and ½ tsp salt into a rough paste. Add paprika and chilli flakes and pound a little more.

    Pod the peas. Remove woody ends from asparagus and cut into 2-3cm lengths.

    Season FISH FILLETS with ¼ tsp salt. Heat 1 tbsp oil in a deep frying pan over a high heat and when hot, sear fish on both sides to get a nice crust. Remove and set to one side. Heat remaining oil in pan and add onion, chorizo and ¼ tsp salt. Cook for 5 minutes, then add the spice paste and cook for 2 more minutes. Deglaze with wine and simmer for a few minutes.

    Add the peas, asparagus, stock and clams, then bring to a simmer for 2 minutes. Return fish to the pan and simmer, covered, for another 3-5 minutes, until the fish has cooked through and the clams have opened. Remove from the heat and gently stir through the butter. Give a good grind of pepper, taste for seasoning and stir through the parsley.

    Divide FISH among four bowls, spoon the juices and clams over the fish and serve immediately, with a couple of extra bowls for discarding the clam shells.

    HOT TIP
    It's important to soak clams well to avoid a gritty dinner.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/blue-eye-in-a-spicy-broth-with-clams-20151215-47uct.html