Swordfish with Shrimp and Clam Sauce

Main Dishes | Spanish cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Swordfish with Shrimp and Clam Sauce

Ingredients

Swordfish - 2 lbs
Clam juice - 8.8 oz
King Prawns - 8.8 oz
Wheat Flour - 1.4 oz
Onion - 1 head
Cotton Oil - 17 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.