Ingredients
- 2 tbsps olive oil
- 3 plump garlic cloves peeled and crushed
- 1 tsp ground turmeric
- 3/4 tsp sea salt
- 1/4 tsp ground black pepper
- 200 g white fish fillet cut into large chunks
- 500 ml vegetable stock
- 300 ml water
- 400 g live clams
- 200 g cleaned squid tubes sliced into rings
- 20 g flat leaf parsley finely chopped
Servings:
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Add the garlic then stir in the turmeric, salt and pepper and cook for 3 minutes, stirring from time to time. Throw in the fish pieces and cook for 5 minutes, turning occasionally.
- Pour in the stock and water and bring to the boil over a high heat. Cover the pan, reduce heat to low and leave to simmer gently for 10 minutes until the fish is just cooked through.
- Meanwhile prepare clams. Discard any with damaged shells or ones that dont shut when lightly tapped. Scrub the shells clean and rinse thoroughly under cold running water. Drain.
- Add the clams and squid rings to the pan then cover and leave to cook for about 5 minutes until the clams have opened and the squid is tender. Discard any clams that fail to open. Check seasoning.
- Add parsley and stir well. Serve immediately.
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