Clam Stew Recipe
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.
