This dish is similar to the flavors and some of the ingredients in my paella recipe, but is infinitely easier. I initially made this with shrimp and clams but I think it is adaptable to a wide range of seafood including mussels, scallops, lobster tails, or even a light white fish like sole. Also, this is a one pan dish which of course we love.
Seafood can often feel like a summery dish especially with the classic white wine and garlic sauce that is so commonly (and deliciously) served with mussels and clams. This dish is akin to a bouillabaisse or a tomato based seafood stew. I served this over fresh pasta but I think it would also be delicious over a pile of quartered and steamed potatoes, wild rice, or even some polenta.
If you want to end up with slightly more of a soup than a sauce, just double your chicken stock amount!
Ingredients:
1 shallot, finely chopped
4 cloves of garlic, minced
2 lemons, once sliced into rounds, and one into wedges for serving
3 tbsp butter
2 tbsp olive oil
1 red pepper, roasted and then chopped
1.5 tbsp tomato paste
1 pint of chicken or fish stock (or one quart if you want more of a soup)
1 cup dry white wine
1 tsp paprika
1 tsp saffron threads
1 tsp ancho chili powder
1 tsp red chili flakes
1/4 - 1/3 can of whole Italian plum tomatoes
3 tbsp half and half
12 clams
8 shrimp
1 handful chopped cilantro
Pasta (or potatoes or rice or polenta for serving)
Method:
Just as in my gazpacho and my paella, this recipe begins with "flame roasting" a red bell pepper. This can be done by simply placing the pepper, whole, on a burner over a low heat and slowly rotating for about 30 minutes, it can also be done in a broiler or a convection oven (toaster). Once the entirety of the skin is blackened, remove from heat and place in a paper bag. Set aside. Once cool, peel completely and rough chop.
In a large sauce pan, heat butter and oil over medium low. Add shallots and garlic, sauté for 5-6 minutes. Add 4-5 lemon rounds, chopped roasted red pepper, and tomato paste. Stir and cook for another 5 or so minutes.
Add partial can of tomatoes and use the back of a wooden spoon to crush them into paste.
Add white wine, stock, paprika, ancho chili powder, chili flakes, and saffron threads. Stir continue to simmer. Then add the cream, being careful not to let the liquid boil after this point. No more than a light simmer.
Add clams and cover. Clams should cook for about 12-14 minutes. When they are 4-5 minutes from being done, add shrimp, then flip shrimp 2 minutes later.
Serve over pasta or steamed potatoes and top with chopped cilantro and a squeeze of fresh lemon!
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