18 fresh clams
2 tablespoons olive
oil
175g/6oz onion,
chopped
1 teaspoon chopped garlic
13⁄4lb canned chopped plum tomatoes
6fl oz tomato
purée
2oz fresh basil, chopped
2 teaspoons paprika
1⁄4 teaspoon freshly ground black pepper
8fl oz dry white wine
11⁄2lb swordfish, cut into 1in pieces
|
Wash the
clams under cold running water to release any grit. Set aside.
Heat the oil in a large saucepan over a medium heat. Add the onion and
garlic, and cook until tender. Add the tomatoes, tomato purée,
basil, paprika and pepper.
|
Cover and bring to a
boil, then reduce the heat and simmer for 10 minutes, stirring
occasionally. |
Add the wine, clams and fish. Cover and simmer over a medium heat
until the clams open. Remove the clam meat from the shells and return
to the stew, discarding the shells. Mix thoroughly, and serve.
Serves 6.
|
