Seafood Pot

1. 1

   Soak the clams in a bowl of cold water, leave them for about 5 minutes while you slice the fish, then discard the open or cracked clams and drain the rest.

2. 2

   Cut the fish into 1/2-inch slices, and also slice the squid into the same width rings.

3. 3

   Melt the butter and oil in a large pot or pan with a lid, then over high heat toss in the fish and squid and stir them around until they begin to go opaque.

4. 4

   Add the clams and white wine, and clamp on the lid, shaking the pot over the heat, and let it cook for about 3 minutes.

5. 5

   Lift the lid, avoiding the steam, and pour in the sherry.

6. 6

   Cover again and leave for another 3 minutes or so, shaking about again every now and then.

7. 7

   Serve the seafood in the pot, sprinkling over the chopped chives, if preferred.

* Per serving · 4 servings · Values may vary.

No additional tips available.