Swordfish with shellfish sauce

Recipes / Fish

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Recipe «Swordfish with shellfish sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 3 1/2 tbsp extra virgin olive oil, 2 garlic cloves, crushed, 4 swordfish steaks, 1/2 tsp saffron threads, 150ml dry white wine , 150g black mussels, cleaned, 100g clams, cleaned, 150g small raw green prawns, peeled, de-veined, with tails left on , 1 cup fish stock, Juice and zest of 1 large lemon, 1 cup fresh flat-leaf parsley, chopped, Crusty bread, to serve.

Ingredients:

  • 3 1/2 tbsp extra virgin olive oil 
  • 2 garlic cloves, crushed 
  • 4 swordfish steaks 
  • 1/2 tsp saffron threads 
  • 150ml dry white wine 
  • 150g black mussels, cleaned 
  • 100g clams, cleaned 
  • 150g small raw green prawns, peeled, de-veined, with tails left on 
  • 1 cup fish stock 
  • Juice and zest of 1 large lemon 
  • 1 cup fresh flat-leaf parsley, chopped 
  • Crusty bread, to serve 

Instructions

  1. Combine 1 tablespoon of oil and half the garlic in a bowl and brush over the swordfish. Season with salt and freshly ground black pepper, cover and place in fridge for half an hour to marinate.
  2. Meanwhile, soak saffron in the wine for 20 minutes until the liquid is burnt orange. Preheat the oven to 160°C. Heat 1 1/2 tablespoons of oil in a pan. When oil is hot, add the fish and cook for 2 minutes each side to form a nice golden crust. Transfer to a baking tray in the oven.
  3. Heat remaining oil in the pan over over high heat and add shellfish and prawns. Cook, stirring, for 1 minute. Add remaining garlic, stock, infused wine and lemon juice and zest, and cook for a further minute until all the shells are open (discard any that are still closed). Reduce heat to medium and keep the sauce at a simmer.
  4. Place a piece of fish on each plate. Stir half the parsley into the sauce then pour over the fish. Garnish with remaining parsley and serve with some crusty bread.