From Nigella Express
750g palourde clams
750g monkfish fillet
750g salmon fillet
750g cleaned squid
2 x 15ml tablespoons butter
Drop of wok oil
125ml white wine
60ml Pedro Ximenez sherry, or other rich dark sherry
2 x 15ml tablespoons chopped fresh chives (optional)
Soak the clams in a bowl of cold water, leave for about 5 minutes while you slice the fish, then discard the open or cracked clams and drain the rest.
Cut the monkfish and salmon into 1cm slices, and slice the squid into rings the same width.
Warm the butter and oil in a large pot or pan with a lid, then, over a high heat, toss in the fish and squid and stir them around until they begin to go opaque.
Add the clams and white wine, then clamp on the lid, shaking the pot over the heat, and let it all cook for about 3 minutes.
Lift the lid, avoiding the steam, and pour in the sherry. Cover again and then leave for another 3 minutes or so, shaking it about every now and then.
Wasn’t really expecting much from this recipe and to be honest was expecting the taste of alcohol to be overly strong. But oddly enough, it all came together creating this wonderful seafood stock.
Mine is the “cheap” version of it as in I used a seafood cocktail and just salmon fillets for the seafood pot but still it came out really well. I added a bit of bacon to the mix as I had some leftover.