I’m so very much into seafood at the moment that I had to search through my recipe folder and share with you some of my favourites. We are blessed with amazing seafood here on Kangaroo Island and this is a dish I found a few years ago in a Gourmet Traveller magazine that has definitely stood the test of time and has come into it’s own again here on the Island. What I love about this is it is quintessentially Greek and whilst there are many varieties you can find in any Greek seaside town, this dish with ouzo just does it for me. I always make sure I have some Greek white wine on hand to serve with this dish, but a Riesling or Pinot Gris is also always on hand.
300g clams, soaked in cold water for 30 minutes, drained
200 ml ouzo
300g mussels, scrubbed
50 ml olive oil
2 baby fennel bulbs, thinly sliced, fronds reserved
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 long red chilli, thinly sliced
1 teaspoon chilli powder
100g each cherry tomatoes and yellow grape tomatoes, halved
12 medium uncooked prawns, cleaned, tails intact
300g snapper fillet, cut into 3cm pieces
Juice 1 lemon, or to taste
400g dried pasta, such as macaroni or strozzapreti
To serve: coarsely chopped dill and flat-leaf parsley, and lemon wedges
Heat a large saucepan over high heat, add clams and half the ouzo, cover with a lid and shake pan occasionally until clams open (3-4 minutes). Remove clams and set aside, then strain juices through a fine sieve and set aside. Wipe pan clean with absorbent paper, return to heat, add mussels and remaining ouzo, cover with a lid and shake pan occasionally until mussels open (2-3 minutes). Remove mussels and add to clams, then strain mussel juices through a fine sieve, add to clam juices and set aside.
Heat oil in a large saucepan over medium-high heat, add fennel, onion, garlic and fresh chilli and stir occasionally until tender (3-4 minutes). Add ground chilli, stir until fragrant (30 seconds), add tomato and stir occasionally until tender (3-4 minutes). Add reserved clam and mussel juices, prawns and snapper and simmer until just cooked through (2-3 minutes). Add reserved clams and mussels, warm through, add lemon juice and season to taste.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes) and drain. Toss through seafood mixture with dill and parsley, scatter with reserved fennel fronds and serve hot with lemon wedges.