Nigella Lawson's Seafood Pot

From Nigella Express: 130 Recipes for Good Food, Fast by Nigella Lawson (Hyperion 2007). Copyright 2007 by Nigella Lawson.

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

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.