Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Clam, Prawn and Scallop One Pot

This recipe comes from one of the early books by the brilliant @ottolenghi Every time I make it I think I should do it more often. This is the dish that converted Nigel on clams – he never ate them before trying this. It’s one of those recipes that when you read the ingredients you don’t think the combo (fish and feta) should work but it does! It would be a great starter or serve with a salad and baked bread or couscous as a main.

Serves: 4

Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Difficulty: moderate

 

INGREDIENTS


250ml White Wine
1 kg fresh clams
3 Tbsp Olive Oil
3 garlic cloves, thinly sliced
600g chopped tomatoes – I used fresh
1 tsp Caster Sugar
2 tbsp fresh oregano (or 1 tbsp dried)
1 lemon – 3 strips of the rind and the juice
16 raw tiger prawns shelled
12 large scallops
120g Feta crumbled
3 spring onions thinly sliced

Bring the white wine to the boil in a casserole pan and reduce until only a quarter of it is left.

Check the clams – tap them and if they don’t close discard them. Add the clams to the pan and cover with a lid. Allow to cook on a high heat for about 2 mins (shaking the pan occasionally). Discard any clams that haven’t opened. Strain the liquor into a bowl and set aside together with the cooked clams

Return your pan to the heat and cook the garlic in the olive oil until just golden. Add the tomatoes, clam liquid, sugar, chopped oregano, lemon rind and some seasoning. Simmer for 20 mins until the sauce thickens. Discard the lemon.

Add the prawns and scallops, stir then add the clams. Scatter over the feta cheese and spring onions and place in a 220 degree oven for 5 minutes.

Squeeze over lemon juice and drizzle with a little olive oil.

Print Recipe