Ingredients to make Clam Stew:
- 4 people:
- Salt
- Pepper
- carrot
- For the stock:
- oil
-
leek
- flour
- Butter
- green pepper
- Fish stock
- liquid cream
- chopped parsley
- 500gr clams
- snuff
How to make Clam Stew:
- The clams, well washed, are boiled in the liter of “fumet”, and left until they open.
- On this mass, pour, boiling, the broth strained from the clams; keep on the fire, stirring from time to time.
- Add the monkfish cut into small cubes and the meat of the clams to this cream. Season with salt and white pepper.
- During the last boil the liquid cream is added.
- Served in a cup, sprinkled with chopped parsley.
- Fish stock in the pan, cook the head, tail and bone of the fish, the garlic, leeks, green pepper, carrots and a splash of oil.
- When everything is reduced, we strain them, and thus we have the “fumet” of fish.