Skrei with smoky chorizo and clam sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 2 fillets skrei, about 150g each
- olive oil
- 100g chorizo, diced
- 1 clove garlic, finely sliced
- 100ml white wine
- ½ a 400g tin tinned cherry tomatoes
- 300g clams
- a handful flat-leaf parsley, chopped
- ½ lemon, zested
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Season the skrei, drizzle with oil then wrap each fillet in baking paper or foil. Bake in the oven for 15 minutes, until just cooked through.
- STEP 2
Heat 2 tbsp olive oil in a pan. Add the chorizo and cook until crisp. Stir in the garlic and cook for a minute, then add the wine and bubble for 2 minutes.
- STEP 3
Stir in the tomatoes, then simmer for 10 minutes. Add the clams and cover until all the clams have opened.
- STEP 4
Spoon the clams and sauce into warm, shallow bowls. Remove the skin from the baked skrei and sit it on top. Finish with a sprinkle of parsley and lemon zest.
