serves 6
ingredients
18 fresh clams
2 tablespoons olive oil
175g/6oz onion, chopped
1 teaspoon chopped garlic
850g/13⁄4lb canned chopped
plum tomatoes
175ml/6fl oz tomato purée
50g/2oz fresh basil, chopped
2 teaspoons paprika
1⁄4 teaspoon freshly ground
black pepper
225ml/8fl oz dry white wine
700g/11⁄2lb 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.
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