Clam stew
Instructions:
- 18 fresh clams
- 2 tablespoons olive oil
- 175g/6oz onion, chopped
- 1 teaspoon chopped garlic
- 850g/13â„4lb canned chopped plum tomatoes
- 175ml/6fl oz tomato purée
- 50g/2oz fresh basil, chopped
- 2 teaspoons paprika
- 1â„4 teaspoon freshly ground black pepper
- 225ml/8fl oz dry white wine
- 700g/11â„2lb swordfish, cut into 2.5cm/1in pieces
- Wash the clams under cold running water to release any grit. Set aside.
- Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook until tender. Add the tomatoes, tomato purée, basil, paprika and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Add the wine, clams and fish. Cover and simmer over a medium heat until the clams open. Remove the clam meat from the shells and return to the stew, discarding the shells. Heat through, mix thoroughly and serve.
- serves 6