Basque-Style Fish With Green Peppers And Manila Clams Recipe
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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Add to Shopping ListIngredients 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
- 1-2 teaspoon piment
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
value
7031
calories per serving
342 g Fat721 g Protein172 g Carbs65 g FiberOther
Current Totals
- Fat342g
- Protein721g
- Carbs172g
- Fiber65g
MacroNutrients
- Carbs172g
- Protein721g
- Fiber65g
Fats
- Fat342g
Vitamins & Minerals
- Calcium792mg
- Iron28mg
- Vitamin A4964mcg
- Vitamin B16mg
- Vitamin B26mg
- Vitamin B368mg
- Vitamin B616mg
- Vitamin B9613mcg
- Vitamin B1211mcg
- Vitamin C1197mg
- Vitamin E72mg
- Copper3mcg
- Magnesium2024mg
- Manganese8mg
- Phosphorus8063mg
- Selenium1337mcg
- Zinc23mg
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
Recipe By Slurrp