Swordfish with Shrimp and Clam Sauce
Main Dishes • Spanish
Description
Swordfish with Shrimp and Clam Sauce
Ingredients
- Swordfish 0 lbs
- Clam juice 10 oz
- King Prawns 10 oz
- Wheat Flour 0 oz
- Onion 1 head
- Cotton Oil 15 fl oz
- Sherry 3 tablespoons
- Saffron a pinch
- Garlic 1 clove
- Ocean salt to taste
Step-by-Step Guide
Step 1
Rinse the clams under cold running water. Discard any that are damaged or do not close when tapped. Place the remaining clams in a pot, add 175 ml of water, cover, and cook over high heat for 3–5 minutes until the shells open. Use a slotted spoon to remove the clams and discard any that did not open. Strain the liquid through a sieve and set aside. Remove the clam meat from the shells and place it in a bowl.
Step 2
Peel the shrimp, remove the heads, and set the cleaned shrimp meat aside. Place the heads and shells in a pot, add enough water to cover them, and add a pinch of salt. Bring to a boil, then reduce the heat. Simmer without boiling for 10 minutes. Strain the broth through a sieve into a bowl and set aside.
Step 3
Lightly season the fish with salt. Place the flour in a shallow dish, reserving 1 tablespoon for later. Heat oil in a skillet. Dredge the fish steaks in flour, shaking off the excess, and fry in the oil for 5 minutes on each side until golden brown. Remove the fish with a wide spatula, let excess fat drain, and place it in a baking dish.
Step 4
Measure the clam broth and add water if needed to make 450 ml. Pour about 4 tablespoons of oil from the skillet into a pot and heat. Add the onion and cook over low heat, stirring constantly, for about 8 minutes until the onion just begins to color. Stir in the remaining flour and cook, stirring constantly, for another 2 minutes. Gradually add the sherry and then the shrimp and clam broth in small portions. In a mortar, grind the saffron with the garlic, add 2 tablespoons of water, and incorporate everything into the sauce.
Step 5
Pour the sauce over the fish, straining it through a sieve, then add the shrimp and clams. Season to taste with salt and cook for about 8 minutes (shaking the dish occasionally to distribute the sauce evenly) until thickened. If necessary, add a little water. Serve immediately in the baking dish.
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