Fish No. 6
It’s little clams, prawns, mussels, and king crab in a caramelized fennel and charred tomato broth. Feast of Seven Fishes dish six is a glorious mess.
INGREDIENTS:
1 lb king crab legs, cut into 3 inch segments
1 lb mussels
1 lb clams
1/2 ea. vidalia onion, julienned
1 bulb fennel, julienned
3 cloves garlic, minced
3 tbsp olive oil
1 qt clam juice or fish stock
1 cup crushed tomatoes
1/2 cup white wine
1 pinch saffron
Salt to taste
METHOD:
Sautée the onion, fennel and garlic in the olive oil over medium heat until it begins to turn golden brown in color, approximately 7-8 minutes.
Add in the clam juice, tomatoes, saffron, and wine and bring to a simmer. Simmer for 15-20 minutes, or until reduced by about 1/3.
Add in the clams and allow to simmer for 5 more minutes, or until clams just begin to open. At this point, add in the king crab and mussels, and cook for another 5 minutes, or until the mussels have opened up completely.
Season to taste and enjoy.
We’ll be sharing a dish from our feast with The Plaid Penguin and Clean Catch Fish Market daily until Christmas Eve. Check in tomorrow! And for more delicious fishy recipes, visit cleancatchfish.com.
See the rest of the feast
