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Cod cheeks and palourdes clams in ginger, lemongrass and wakame broth with pak choi and samphire
Serves 4 Starters and mains
Ingredients
- 25g coarse sea salt
- 500g cod cheeks
- 500ml dashi
- 500ml fish stock
- 4cm knob fresh ginger, peeled and cut into julienne
- 2 stalks fresh lemongrass, trimmed and finely chopped
- 3tbsp dried wakame (seaweed), shredded
- 3tbsp extra virgin olive oil
- 2 shallots, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 750g palourdes clams
- 50ml dry white wine
- 200g baby pak choi, washed and halved
- 120g samphire, washed
To serve
- 1 lime, cut into wedges
Method
Dissolve the salt in a large bowl with 500ml water. Add the cod cheeks and leave for 15 minutes. Drain the fish, pat dry on kitchen paper and set aside.
Pour the dashi and fish stock into a saucepan then add the ginger, lemongrass and dried wakame. Simmer for a few minutes and leave the broth to infuse over a gentle heat.
In a separate saucepan, heat the olive oil and cook the shallots and garlic over a gentle heat until softened but not coloured. Add the clams, pour in the wine and stir well. Pop a lid on the pan and cook for 3-4 minutes until the clams have opened. Discard any that don’t open. Pour the cooking liquid into the warm stock and place the clams in clean bowl, cover and keep warm.
Bring a large saucepan of salted water to the boil and blanch the pak choi for 2 minutes.
Place the cod cheeks in the stock and remove the pan from the heat – the fish will poach in the residual heat.
Divide the samphire and pak choi between four bowls. Add the clams, pour over the broth then add the cod cheeks and garnish with lime wedges.
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