|1 piece||Fish, medium-sized, head and bones (Main)|
|1 small||Onion, sliced|
|1 stalk||Celery, sliced|
|1 cup||White wine|
For the clams
|1 Tbsp||Olive oil|
|200 g||Bacon, cut into matchsticks|
|1 small||Onion, finely diced|
|2 cloves||Garlic, crushed|
|2 stalks||Parsley, finely chopped|
|2 kgs||Clams (Main)|
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To make the stock
- Chop the bones then put all the ingredients in a large pot, cover with water and slowly bring to a simmer.
- Skim off any scum, then simmer for 30 minutes.
- Strain the stock through a fine strainer or one lined with muslin.
- The stock will keep for 3 days in the fridge or can be frozen.
To make the clams
- Put the strained stock is returned to a large clean saucepan and kept at a gentle simmer.
- Put the oil in a pan, then when hot add the bacon, onion and garlic. Stir for 5 minutes or until crispy. Add the parsley and keep warm.
- Scrub the clams then put into the stock.
- Bring the stock back up to a simmer, put on a lid and cook the clams for no longer than 5 minutes or just until the shells begin to open.
- Spoon the clams into large warm bowls, ladle over the stock and top with the parsley mixture.
- Serve with crusty bread.