Nigella Lawson's Seafood Pot
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 6 to 8
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.
Note: The fish in this recipe may be unsustainable. Check Seafood Watch for information and alternatives.From the December 22, 2007 episode
Ingredients
- 1 pound 10 ounces cherrystone or littleneck clams
- 1 pound 10 ounces monkfish fillet
- 1 pound 10 ounces salmon fillet
- 1 pound 10 ounces cleaned squid
- 2 tablespoons butter
- Drop of vegetable oil
- 1/2 cup white wine
- 1/4 cup Pedro Ximénez or other rich dark sherry
- 2 tablespoons chopped chives, optional
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Instructions
- 1. 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.
- 2. Cut the fish into 1/2-inch slices, and also slice the squid into the same width rings.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Serve the seafood in the pot, sprinkling over the chopped chives, if preferred.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
