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  • Catia Castro

Pan Fried Haddock in a Clam Sauce


Sometimes, I just draw a blank on what to make for dinner. You've been there too, I'm sure. This recipe came about on one of those nights. We had unexpected guests for dinner, and I had nothing prepared. This is a quick recipe for when you don’t have a lot of time, but want to make something quick, healthy and impressive. Pan-roasted fish to the rescue. Cod, salmon or hake, would all make worthy substitutes for the haddock. I served this with some cubed fried potatoes, but it would be delicious with pasta, preferably linguine, or even just steamed asparagus. The flavours are classic and won't disappoint. You could have this on the table in less time than waiting for a take away. Enjoy darlings...XOXO

Pan Fried Haddock in a Clam Sauce

Serves 4

4 Haddock skin on fillets

2 kg. Clams (allowing, per person 500g. in shell/125g. shucked)

30 ml Extra virgin olive oil

2 Shallots finely chopped

4 Garlic cloves finely chopped

50 g. Parsley finely chopped

Flour for dusting fillets to sear

1 Lemon half juiced other half cut into four slices

100 g. Butter

1 cup Potuguese Vinho Verde or other dry white wine

Sweet paprika (pimentón) to sprinkle lightly

Crushed red chilli flakes to taste (optional)

Salt and pepper to taste

1. Wash, scrub and then soak clams in liberally salted water and reserve.

2. Meanwhile, heat a large frying pan on medium high heat and add olive oil.

3. Sprinkle haddock fillets liberally with salt, pepper, and paprika and dredge in flour on both sides.

4. Add the fillets to the pan, skin-side down and sear them for three minutes. Turn the haddock fillets over and cover pan. Cook them for two to three more minutes. The fillets are ready when their internal temperature reaches, 62 °C (145 °F), or when the flesh is opaque and flakes easily with a fork. Remove to a plate and reserve uncovered.

5. In same frying pan on medium, low heat add shallots, garlic and chilli flakes, sauté for one minute. Pour in the white wine. Boil until wine has reduced by half.

6. Strain and rinse clams, add to wine and garlic mixture and cover. Steam until clams start to open, about two minutes. Steam clams on a low heat to prevent them turning rubbery. Add the butter and cover frying pan. Cook one more minute or until most or all of the clams open. Discard any that do not.

6. Place reserved haddock back into pan with the clams and sauce. Do not stir or you will break up the fish. On a low heat, gently spoon clam sauce over haddock to reheat. Add lemon juice, sprinkle with parsley and add lemon slices. Serve immediately with a side of your choice. Don't forget to have plenty of rustic bread to mop up the lovely sauce.


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Crawley,West Sussex UK

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