Jamie Magazine
By Andy Harris
Shellfish & cider stew
With leeks, shallots & tomatoes
Not Too Tricky
serves 6
About the recipe
This impressive seafood stew is reminiscent of moules marinières but is extra luxurious thanks to the addition of langoustines.
Recipe From
Ingredients
3 leeks
3 shallots
4 ripe plum tomatoes
½ a bunch of fresh flat-leaf parsley
1 tablespoon unsalted butter
500ml organic fish stock
750ml quality cider
6 langoustines, from sustainable sources
6 razor clams, scrubbed, from sustainable sources
600g mussels, scrubbed, debearded, from sustainable sources
600g clams, scrubbed, from sustainable sources
3 tablespoons double cream
1 teaspoon tomato purée
Method
- Trim the leeks, cut off the green part and save it for another day. Halve the white part lengthways, then finely slice.
- Finely slice the shallots, then peel, deseed and cut the tomatoes into cubes. Roughly chop the parsley, including the stalks.
- Melt the butter in a large pan over a low heat and gently fry the leeks, shallots, tomatoes and parsley until soft.
- Season, then add the stock and 500ml of cider. Turn up the heat and allow the liquid to boil for 10 minutes, until it reduces a little.
- Warm a large serving bowl or tureen.
- Add the langoustines and cover with a lid for 3 minutes, then add the razor clams. Replace the lid and cook for a further 2 minutes.
- Add the mussels and clams. Give it all a gentle stir, add another good splash of cider and replace the lid. Cook for a further 5 minutes, or until the mussels and clams have opened and the rest of the shellfish is cooked.
- Using tongs and a slotted spoon, transfer the shellfish to the warmed serving bowl and put the sauce back on the heat.
- Add the cream and tomato purée and a little more cider if you want more sauce. Stir well to combine, and pour the sauce over the shellfish in the bowl. Serve immediately – delicious with crusty bread.
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