White fish and clams steamed in wine

 

Ingredients (Serves 2)

2-3 slices of white fish (fillet)

1 pack of clams

1 thinly sliced ​​garlic clove

8 cherry tomatoes

6 broccoli florets

1 tablespoon capers

Chopped Italian parsley

4 tablespoons white wine

Salt and pepper

1 tablespoon olive oil

Preparation

Sprinkle salt on the white fish (not included in the recipe) and let it sit for 5 minutes, then pat dry and remove any unpleasant odors.

Soak the clams in a slightly salted water (not included in the recipe) to remove any sand, then rub the shells together to wash, then drain in a colander. Remove the stems from the cherry tomatoes. Cut the broccoli in half.

Directions

1. Heat the olive oil and garlic in a frying pan over low heat. Once fragrant, add the white fish and cook over medium heat on both sides until golden brown. 

2. Add the clams, broccoli, capers, and white wine and bring to a boil, then cover the frying pan. Once the clams have opened, reduce the heat to low and simmer for 5 to 6 minutes. 

3. Add the cherry tomatoes, cover again, and simmer until the tomatoes are slightly soft and wilted. Season with salt and pepper, then serve in a serving dish and sprinkle with Italian parsley.