- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 40 minutes
- Effort: easy
- 200 ml fish stock
- 175 ml white wine
- 4x150 g pieces haddock
- 28 clams, cleaned
- 1 tbsp olive oil
- 25 g smokedlardons of bacon
- 125 g new potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 small leek, chopped
- 1/2 green pepper, chopped
- 1 pinches saffron
- 2 tomatoes, diced
- 100 ml double cream
- 1 tbsp chopped parsley
- sprig fresh thyme
- lemon juice, to taste
- freshly ground salt and black pepper
1. Heat the stock and wine together in pan. Add the haddock and poach gently for 6 minutes. Leave to cool in the poaching liquor for about 30 minutes.
2. Pour off of the cooking liquor into a clean saucepan and bring to the boil. Add the clams, cover with a lid, and cook for 3-4 minutes.
3. Drain through a sieve, reserving the liquid and clams, and discard any unopened clams.
4. Heat the oil in a saucepan and fry the bacon, potatoes, onion and garlic for 5-6 minutes, until softened but not coloured.
5. Add the leek and peppers and cook for a further 3-4 minutes.
6. Pour in the cooking juices from the clams and bring to a simmer.
7. Add the saffron, tomatoes, clams, cream, parsley and thyme leaves.
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