tmedia
Main content

https://www.lifestylefood.com.au/recipes/256/pot-roasted-blue-eye-with-clams

LifestyleFOOD.com.au

Also known as blue eye trevalla and deep sea trevally, a dish that relies heavily on the fresh clams for that delicious taste of the sea.

Ingredients

  • Olive Oil for cooking

  • 0.5 tablespoon roasted fennel seed

  • 1 teaspoon sea salt

  • 1 Clove Garlic

  • 200 g x 2 blue eye fillet

  • 0.5 cup fresh podded pea

  • 100 ml white wine

  • 100 ml chicken stock

  • 1 cup Clam soaked in cold water for 1 hour

  • 0.5 cup Parsley

Method

  • 1.

    In a mortar and pestle, pound together the fennel seeds, salt and garlic to a rough paste.

  • 2.

    Heat a splash of olive oil in a deep fry pan and when hot, place the fish fillets in with a pinch of salt.

  • 3.

    Add the peas and the pounded spice mix and cook out for 2 minutes, stirring continuously.

  • 4.

    Add the white wine, chicken stock, clams and parsley leaves with a dash of olive oil, place a lid on the pan and braise until the clams pop open.

  • 5.

    By this time the fish should be just cooked and the peas will be soft.

  • 6.

    Carefully place the fish on a service plate and pour the broth over the top.

  • 7.

    This dish also works well with mussels and pippies.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings