Basque-Style Fish With Green Peppers And Manila Clams Recipe

Name: Basque-style Fish With Green Peppers And Manila Clams Recipe
Yield: 1
Cuisine: French

Recipe By Slurrp

Cantonese stuffed chili peppers, Basque-Style Fish With Green Peppers And Manila Clams is a delecious clan fish recipe originating from France that is full of aromatic and flavourful spices. Try making out this utterly delecious yet simple recipe on your own by following a few steps.

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Non Vegdiet

ingredients serve

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Ingredients For Basque-Style Fish With Green Peppers And Manila Clams Recipe

1 cup extra virgin olive oil ⁄3
2 cloves garlic, finely minced
1 tablespoon All purpose flour
1 cup dry white wine ⁄2
2 cup fish stock or clam broth
3 As required kosher salt, or more ⁄4 tsp
1 pound assorted mild green peppers
1 medium Spanish onion, thinly sliced
2 tablespoon chopped fresh flat leaf parsley, plus more for garnish
8 pound skin on, boneless hake, striped bass, or haddock, cut into equal fillets 2
12 Manila clams, scrubbed
1 teaspoon piment

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Directions : Basque-Style Fish With Green Peppers And Manila Clams Recipe

STEP 1.In a 12-inch skillet, heat the olive oil over medium-high heat.

STEP 2.Add the garlic and cook, stirring occasionally, until just beginning to brown, 1 minute. Sprinkle the flour over the garlic and stir to combine.

STEP 3.Add the wine and cook, stirring rapidly, until the mixture thickens and reduces slightly, about 2 minutes.

STEP 4.Add the fish stock and kosher salt, then bring the mixture back to a boil.

STEP 5.Add the peppers, onion, and parsley, and spread into an even layer on the bottom of the pan.

STEP 6.Raise the heat to high, cover the pan, and simmer until the vegetables are softened, about 5 minutes.

STEP 7.Uncover the pan and place the fish pieces skin side up in a single layer atop the vegetables.

STEP 8.Nestle the clams in between the fillets and season the fish with salt to taste.

STEP 9.Cover and cook until the fillets are just opaque at the center and the clams have opened, 5-7 minutes.

STEP 10.On a deep serving platter, scatter the vegetables, then place the fish and clams on top.

STEP 11.Spoon the remaining broth over the fish and garnish with chopped parsley and espelette pepper.

Nutrition
value

7031

calories per serving

342 g Fat721 g Protein172 g Carbs65 g FiberOther

Current Totals

342 g Fat
721 g Protein
172 g Carbs
65 g Fiber

MacroNutrients

Carbs
172 g
Protein
721 g
Fiber
65 g

Fats

Fat
342 g

Vitamins & Minerals

Calcium
792 mg
Iron
28 mg
Vitamin A
4964 mcg
Vitamin B1
6 mg
Vitamin B2
6 mg
Vitamin B3
68 mg
Vitamin B6
16 mg
Vitamin B9
613 mcg
Vitamin B12
11 mcg
Vitamin C
1197 mg
Vitamin E
72 mg
Copper
3 mcg
Magnesium
2024 mg
Manganese
8 mg
Phosphorus
8063 mg
Selenium
1337 mcg
Zinc
23 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.