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Directions
- Get a blender: combine in it the parsley,
cilantro, garlic, cumin, lemon juice, salt, and
1 tbsp of the olive oil. Process them until
they become smooth. - Add the rest of the oil in a steady stream
while blending all the time. Coat the fish
fillets with the herbs mix. Place them in the
fridge. - To make the clam stew: place a large pan
over medium heat. Heat the oil in it. Sauté
in it the garlic with shallot for 2 min. - Stir in the sausages and cook them for
3 min. stir in the wine with clams and
tomato. Cook them until the clams open. - Adjust the seasoning of the stew with some
salt and pepper. Stir in the lemon juice then
turn off the heat. - Place a large skillet over medium heat. Fill
1/4 of it with olive oil in it. Fry in it the
fish fillets for 4 to 6 min on each side until
they become golden brown. - Serve your fish fillets warm with the stew.
- Enjoy.
Fried Rock Fillets with Clams Stew
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Ingredients
1/3 C. chopped fresh parsley
1/3 C. chopped cilantro
2 garlic cloves
1 tbsp toasted cumin seed (see note)
2 tbsp fresh lemon juice
4 tbsp extra virgin olive oil
Salt
24 oz rockfish fillets
1 green onion, slivered, for garnish
FOR THE CLAM AND CHORIZO SAUCE
12 -20 small clams (3-5 per person)
3 tbsp extra virgin olive oil
1 tbsp minced garlic
1 tbsp minced shallot
1/2 C. chopped tomato
1 lb chorizo sausage, casing removed
and sausage crumbled (or other
flavorful sausage)
1/2 C. white wine
Salt and pepper
1 lemon, juice of, strained
Servings per Recipe: 4
Calories 950.5
Fat 70.1g
Cholesterol 193.1mg
Sodium 1701.8mg
Carbohydrates 8.9g
Protein 63.6g
Fried Rock Fillets with Clams Stew