Adam Liaw's blue-eye and clams with capers

February 7, 2023

Adam Liaw's blue eye and clams with capers.William Meppem

easyTime:2 hours +Serves:4

Fish and clams are a great combination. The fish provides body and a delicate, flaky texture, while the clams are little bursts of intense flavour.

Ingredients

250g clams or pipis
50g butter, plus extra to serve
1 leek, sliced (or 1 brown onion)
2 cloves garlic, sliced
3 tbsp capers
600g blue-eye fillets, skin removed
2 tbsp plain flour
150ml white wine
2 tbsp roughly chopped parsley
salt and black pepper, to season
half a baguette, to serve
lemon wedges, to serve

Method

1. If your clams haven't been purged (ask your fishmonger or read the packet), place them in 1 litre of water in which you've dissolved 30g of salt. Leave overnight at room temperature.
2. Heat a large, lidded frying pan over medium heat and add the butter. Sauté the leek, garlic and capers for about 3-4 minutes, until softened. Dust the blue-eye with the flour and shake off any excess. Make some space in the pan and add the fillets. Fry for a minute, then turn the fish. Add the wine and bring to a simmer. Cover the pan for a minute to let the fish steam, then remove the lid and add the clams. Cover and gently shake the pan to settle the clams. Allow to steam for about 3 minutes until the clams open and the fish is cooked through. Scatter with parsley and adjust seasoning. Serve with the baguette, extra butter and lemon wedges.
Serve with Adam Liaw's grilled gem lettuce with anchovy vinaigrette

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