Steamed Clams, Chorizo and Tomato Ragout
Description
This ragout is a perfect foil for grilled groper fillets but becomes an excellent dish in its own right if tossed through fettuccine.
INGREDIENTS
45ml (3 tbsp) olive oil
150g chorizo (finely diced)
1 cup diced onion
1 cup diced celery
3/4 cup diced green pepper
1 tsp minced garlic
1 tsp ground cumin seed
187.5ml (3/4 cup) white wine
4 tsp tomato paste
1 tsp sugar
flaky sea salt
freshly ground black pepper
24 clams (your fish shop or supermarket may stock clams or will be able to order them for you)
1 + 1/4 cups roughly chopped fresh tomatoes (or in winter use roughly chopped canned Italian tomatoes)
25g ( 2 + 1/2 tbsp) unsalted butter (diced)
1/4 cup roughly chopped coriander
METHOD
- In a large saucepan over moderate heat add oil with chorizo and cook for 2-3 minutes or till chorizo begins to soften.
- Add onion, celery, green pepper, garlic and cumin to chorizo mixture. Turn heat down to low, and sweat vegetables for 20 minutes or till vegetables are soft but not browned.
- Add wine, tomato paste and sugar and cook for 7-8 minutes or till sauce has reduced. Season with salt and pepper to taste.
- Bring ragout to a simmer and add clams. Cover saucepan with a lid and cook for 2-3 minutes or till clams have opened. Add tomatoes, butter and coriander, stir and cook for 2-3 minutes or till butter has melted.