Haddock and Clams in Garlic and Wine Sauce
Cast Iron • Fish
Serving size: 4 People
Prep time: 13 mins
Cook time: 17 mins
Ingredients
- salt & pepper
- 540 grams Haddock (2 large fillets or 4 small fillets)
- 3 tbsp olive oil
- 2 small Shallots (chopped)
- 70 g (1/3 cup) Pancetta or Bacon Lardons
- 4 Garlic cloves (finely sliced )
- handful chives (chopped)
- 3 anchovy fillets (mashed up with a fork or use puree)
- 1-4 chillies you decide how many you like? (we used 4 bird eye deseeded and finely sliced)
- 1 Lemon Zest (and a couple of slices for top during cooking)
- 60 ml (1/4 cup) white wine
- 200 grams (Small bundle) Asparagus
- 150 ml (2/3 cup) fish stock
- 30 Clams (rinse well under cold water )
Directions
- 1. Preheat oven to 200°C. Season haddock with salt & pepper
- 2. Heat oil in pan, add fish, skin side down. fry For 1 ½ minutes before flipping, cooking for other side for 1 ½ minutes. Remove from pan onto a plate, set aside for later. (The fish will continue cooking later in the oven)
- 3. Add shallots, pancetta and garlic to the pan, fry for 2 minutes.
- 4. Next add asparagus, chives, chilli, anchovies, lemon zest and wine, stir & simmer for 2 minutes, add fish stock bring to boil then turn heat off.
- 5. Return Haddock back to pan placing in a single layer on top of the sauce and asparagus.
- 6. Scatter the washed clams around the fish cover with a lid (or cover tightly with foil) and bake in the preheated oven for 10 minutes.
- 7. Check to see if clams have opened, if not cook for further 2-5 minutes.
Nutrition
Amount per serving
Serving size: 1 serving
Calories: 266
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 79mg
Sodium: 512mg
Total Carbohydrate: 9g
Dietary Fiber: 2g
Sugars: 4g
Protein: 28g