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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.
In a mortar and pestle, pound together the fennel seeds, salt and garlic to a rough paste.
Heat a splash of olive oil in a deep fry pan and when hot, place the fish fillets in with a pinch of salt.
Add the peas and the pounded spice mix and cook out for 2 minutes, stirring continuously.
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.
By this time the fish should be just cooked and the peas will be soft.
Carefully place the fish on a service plate and pour the broth over the top.
This dish also works well with mussels and pippies.
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