serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g clams, cleaned
- 125 ml (½ cup) olive oil
- 2 onions, finely diced
- 2 garlic cloves, diced
- 1 sprig thyme
- 3 roasted long red capsicum, sliced
- ¼ cup chopped parsley, plus extra to garnish
- 250 ml (1 cup) white wine
- 500 ml (2 cups) fish stock
- salt
- ½ tsp ground espelette or hot paprika
- 1.2 kg merlu or hake cutlets
- 100 g green peas
- 12 white asparagus spears
- 5 hard-boiled eggs, quartered
Instructions
Place clams in a hot saucepan and cook in own juices for 2 minutes or until opened. Set aside.
Place olive oil, onion, garlic and thyme in a large saucepan over medium heat. Cook for 3 minutes, then add roasted peppers, parsley and wine. Simmer for 15 minutes or until the wine is reduced by half. Add fish stock, a pinch of salt and espelette. Add merlu cutlets and cover with a lid. Simmer for 8 minutes.
Add peas, and place asparagus on top of the fish. Arrange clams in the pan, followed by the egg. Garnish with extra chopped parsley and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
