Ingredients Jump to Instructions ↓

  1. Basic Broth

  2. 12 Littleneck clams

  3. 5 cups 1185ml Water - plus

  4. 2 tablespoons 30ml Water

  5. 1 cup 62g / 2 1/5oz Onion - chopped (large)

  6. 3 Tomatoes - peeled, seeded,

  7. 1 cup 237ml White wine

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. Bouquet Garni - seeNote

  11. 1 1/2 lbs 681g / 24oz Soup fish such as sardines, mackerel

  12. Or bluefish - (whole firm-fleshed fish

  13. And fish heads)

  14. 1 lb 454g / 16oz Shrimp - peeled, heads

  15. And shells reserved

  16. (or 1/2 lb headless shrimp)

  17. Garlic Broth

  18. 2 Garlic cloves

  19. 1 Saffron threads - crumbled

  20. 1 teaspoon 5ml Paprika

  21. 1/4 teaspoon 1 1/3ml Cayenne pepper

  22. 1/2 teaspoon 2 1/2ml Salt

  23. Fish

  24. 1 cup 62g / 2 1/5oz Onion - very finely chopped (small)

  25. 2 cups 292g / 10oz Garlic cloves - chopped (large)

  26. 1 Tomato - peeled, seeded,

  27. 2 tablespoons 30ml Very finely-chopped parsley leaves

  28. 2 1/4 lbs 1021g / 36oz Mixed fish steaks or filets such as

  29. Monkfish, halibut, striped bass,

  30. Shark or red snapper

  31. Rice

  32. 1/4 cup 59ml Extra-virgin olive oil

  33. 2 cups 292g / 10oz Garlic cloves - gently crushed (large)

  34. 2 cups 474ml Dried red chiles (small)

  35. 2 cups 320g / 11oz Medium-grain rice

Instructions Jump to Ingredients ↑

  1. * Note: To make a Bouquet Garni, combine 1 bay leaf, 6 sprigs thyme, 6 sprigs parsley and 1 teaspoon fennel seeds or 1 fennel stalk with leaves in a piece of cheesecloth. Tie to make a bundle.

  2. For the Basic Broth: Scrub clams and purge in cold water to cover with 2 teaspoons baking soda for 1 hour; drain.

  3. Put drained clams in small pot with 2 tablespoons water, cover and turn heat to medium-high. Once clams have opened, about 6 minutes, remove. Remove clams from shells and set aside in refrigerator.

  4. Strain clam broth through fine-mesh strainer and set aside. Discard shells and any clams that remain tightly closed.

  5. In stockpot or large casserole, warm oil over medium heat, then cook onion, garlic and tomatoes until mixture looks saucy, 10 to 12 minutes, stirring often so garlic doesn't burn. Add 5 cups water, wine and reserved clam broth and season with salt and pepper to taste.

  6. Add Bouquet Garni, cut-up whole fish and fish heads and shrimp heads and shells (reserve shrimp; keep shrimp and all other fish refrigerated until 15 minutes before needed). Bring to boil, reduce heat to low and simmer about 2 hours. Strain broth through fine-mesh strainer. Discard solids. (Makes about 6 cups)

  7. For the Garlic Broth: Using mortar and pestle, pound together garlic, saffron, paprika, cayenne and salt into fairly smooth paste. Transfer to 2-cup measuring glass, blend with 1 cup Basic Broth and reserve.

  8. For the Fish: In large casserole or skillet, warm oil over medium-high heat, then cook onion, garlic, tomato and parsley until onion is soft, about 6 minutes. Add fish and coat all sides in mixture, 2 to 3 minutes. Add reserved 5 cups Basic Broth and bring to boil over high heat, cooking 2 to 3 minutes. Shake pan occasionally.

  9. Add reserved shrimp and boil 2 more minutes, shaking pan. Remove fish and shrimp with slotted spoon, set aside with reserved clams and cover with foil to keep warm. Strain liquid through fine-mesh strainer, reserving and setting aside 3 cups and storing rest, covered, in refrigerator, for another use.

  10. For the Rice: In paella pan or large skillet, warm oil over medium heat and cook garlic and chiles until garlic begins to turn light brown, 3 to 4 minutes. Remove and discard garlic and chiles. Add rice and cook, stirring well so grains are coated with oil, 3 to 4 minutes.

  11. Add reserved 3 cups Basic Broth from cooking fish and 1 cup Garlic Broth. Bring to boil over high heat then reduce heat to low and cook 30 minutes, uncovered. Do not stir. Remove from heat, cover and let rice rest until tender, about 15 minutes.

  12. Serve rice first and then fish, or place fish on top of rice and serve.

  13. This recipe yields 4 to 6 servings.

  14. Each of 6 servings: 865 calories ; 565 mg sodium; 151 mg cholesterol; 43 grams fat; 61 grams carbohydrates; 51 grams protein; 1.77 grams fiber.


Send feedback