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CLAM, PRAWN AND COD soup WITH WHITE WINE AND SPINACH

SERVES 4

500g (1lb 2oz) clams 1tbsp olive oil, plus extra to serve

2 banana shallots, finely chopped

2 garlic cloves, chopped 150ml (¼pt) white wine 400g tin of chopped tomatoes

A large pinch of saffron, soaked in 75ml

(2½fl oz) boiling water 750ml (1¼pt) fish or vegetable stock

500g (1lb 2oz) cod, cut into chunks

12 large raw prawns, peeled, heads removed 150g (5½oz) spinach, chopped

Salt and freshly ground black pepper A handful of parsley, chopped

Soak the clams in cold water for 20 minutes. Discard any that are open or damaged. Scrub off sand or barnacles.

Heat the oil in a large pan and sauté the shallots and garlic for 3-4 minutes, until softened. Add the wine and bring to the boil, then add the tomatoes, saffron and its water, and stock. Bring to the boil, cover and simmer gently for 20 minutes.

Add the clams, cover and cook for 5 minutes. Remove and discard any clams that haven’t opened, give the soup a good stir, then add the cod and prawns in one layer. Cover and cook gently for 3-4 minutes or until the fish is cooked through and the prawns are pink. Stir in the spinach, turn off the heat and allow to sit until the spinach has wilted.

Season to taste and serve in bowls, sprinkled with parsley and with an extra drizzle of olive oil.

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2023-03-25T07:00:00.0000000Z

2023-03-25T07:00:00.0000000Z

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