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    Seafood Broth

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    Seafood Broth

    Shellfish are often associated with light, summer eating, but intensely flavoured molluscs such as New Zealand clams are great in warming winter dishes. Simply scrub them clean (throwing out any that don't close when tapped) and cook with a little water or white wine for a couple of minutes until they open. Both the meats and the strained cooking liquor can then be added to dishes such as this hearty soup.

    • Preparation time: 50 minutes
    • Cooking time: 5 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 1kg live clams
    • 350g raw tiger prawn tails
    • 3 tbsp olive oil
    • 3 shallots, finely sliced
    • 1 clove garlic, finely chopped
    • ½ red chilli, finely chopped
    • 200ml dry vermouth
    • Generous pinch of saffron
    • 250g tomatoes, peeled and chopped
    • 700g monkfish tail
    • 500ml cold water
    • A handful of fresh coriander leaves


    1. Scrub the clams under cold running water. Discard any open ones that don't close when tapped. Peel and clean the prawns, saving the shells.
    2. Heat the oil in a pan over a medium heat, add the prawn shells and fry until pink. Lower the heat. Add the shallots, garlic and chilli. Sauté until soft. Add the vermouth and saffron, bring to the boil, then add the clams. Cover and cook for about 3 minutes. As soon as the clams open, remove from the heat. Remove the clams and return the pan, with the remaining contents, to a high heat. Add the tomatoes and cook to a mush.
    3. Cut the monkfish flesh off the bone. Trim off any skin and add it to the tomatoes with the bone and the water. Simmer for 20 minutes. Cut the fish into bite-sized pieces. Pick the clams from their shells (adding any juice to the pan), discard the shells.
    4. Strain the broth into a clean pan. Bring to the boil. Add the prawns and fish and cook gently for 3 minutes. Add the clam flesh. Heat through for a minute then stir in the coriander. Serve immediately.

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