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
- 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
- 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.