Bronzini Marechiare with Clams & Mussels
Provided by Mel & Sheryl London
Firm, flaky fish simmers with crushed herb-scented tomatoes infused with the shellfish broth that is released as the clams and mussels steam open.
- 1/3 cup olive oil
- 2 Bronzini, filleted w/ skin (substitute striped bass, see bass or red snapper)
- Salt & pepper to taste
- 8 small Littleneck Clams or 24 Cockles, well scrubbed
- 8 mussels, bearded and scrubbed
- 1 cup of canned crushed Italian plum tomatoes, drained
- ¼ teaspoon Tabasco
- ½ cup dry white wine
- 2 or 3 large cloves of garlic, peeled and thinly slivered
- 2 tablespoons finely chopped parsley
- ½ teaspoon dried oregano, preferably Greek
- 2 tablespoons finely shredded fresh basil leaves
Lightly oil a deep 12 inch skillet to accommodate the fish in one layer. Add the fish, skin side down, and season with salt and pepper. Arrange the clams and mussels around it. Spoon the crushed tomatoes over the fish, add the Tabasco, wine, garlic, 1 tablespoon of the parsley, oregano and 1 tablespoon of the basil, plus more salt and pepper to taste. Pour the remaining olive oil over all, cover tightly with a lid or aluminum foil and bring to a boil over medium heat. Then lower the heat to a simmer for about 10 to 12 minutes. Test the fish with a skewer to see if it flakes easily (after about 10 minutes), and the clams and mussels have opened.
Scatter the remaining parsley and basil over the surface and serve hot.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.