Salmon with Clams Recipe
Salmon is a very common fish in Spain and can be found in most fishmongers and
supermarket fish counters. You can buy either the whole fish or the number
of fillets or steaks that you require.
I love clams so I tend to
add a lot of them. You may not want as many as I have suggested so I leave
this to you to decide but you probably want to have at least 12 large clams or
16 to 20 baby clams.
Salmon with Clams ingredients:
For 4 people
4 x 175g salmon fillets
4 table spoons olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
1 wineglasses of white wine
3 tablespoons of lemon juice
500g clams
300ml of fish stock
1 tablespoons of chopped parsley
salt and freshly ground black pepper
Preparation:
Scrub the clams and throw out any damaged ones.
Hint: Soak them in cold, salty water which may make them open and get
rid of any grains of sand that are inside them.
For the fish stock you can either make your own or buy some.
If you are going to make your own do this by boiling up some fish bits with
an onion cut into 4, a carrot cut into 4, a stick of celery chopped big, a
leek cut into 4, 1 litre of water and 150ml of white wine. Boil this for
about 30 minutes then strain it through a fine sieve.
Heat the oil in a large frying pan that has a lid and fry the onion and
garlic for about 2 or 3 minutes. Then put the salmon in the pan and fry for
2 minutes on each side.
Add the fish stock, wine, lemon juice and chopped parsley and bring this to
the boil. Reduce the heat and cook for about 15 minutes.
Add the clams and put
the lid on the pan (this creates the heat which will help the clams to open)
and cook for about another 5 minutes or until the clams open.
You could serve this with boiled potatoes and vegetables or alternatively
with crusty bread and a side salad.
Note: I don't add any parsley as Gerry is not a big
fan of it.
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