Ask the fishmonger to cut the grouper into 1-inch cubes for you and remove the shells and veins from the shrimp. You’ll want to purchase clams that are the same size so that they cook evenly. Adding the clams to the stock while it comes to a boil helps speed up the process.
6 ounces uncooked vermicelli, broken into 1-inch pieces
1 tablespoon olive oil
12 medium-sized littleneck clams, scrubbed
2 cups unsalted chicken stock
8 garlic cloves, sliced (about 2 tablespoons)
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces skinless grouper fillets, cut into 1-inch chunks
8 peeled and deveined raw medium shrimp
Chopped fresh parsley (optional)
Heat the vermicelli and oil in a large skillet with a tight-fitting lid over medium-high. Cook, stirring often, until toasted, 2 to 3 minutes. Add the clams, stock, garlic, tomato paste, salt, and pepper; stir to combine. Increase the heat to high, and bring to a boil. Add the grouper and shrimp; cover and cook until the clams open, the fish is opaque and flaky, and the shrimp is just opaque, about 6 minutes. Remove and discard any clams that do not open. Serve immediately with lemon wedges and sprinkle with parsley, if desired.
Excerpted from The All-New Fresh Food Fast by the editors of Cooking Light. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
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