Ciambotta di Mare

Name: Ciambotta di Mare
Yield: 1 main course
Ingredients: 70 g Fresh line fish; 50 g Live clams; 70 g Live mussels; 60 g Prawns, peeled, tail on; 30 g Crab meat, optional; 250 ml Saffron Seafood Broth; a generous drizzle Shellfish Oil; 1 each Black Lace Tuile; 2 slices Cultured Garlic Sourdough; to finish Baby herbs; to finish Lemon zest; to taste Maldon sea salt

Ciambotta di mare allo zafferano

Individually cooked line fish, clams, mussels and prawns brought together in a light saffron seafood broth, finished with shellfish oil and a black lace tuile.

Ciambotta di Mare with line fish, prawns, clams and mussels in saffron broth with a black lace tuile.

Individually cooked line fish, clams, mussels and prawns brought together in a light saffron seafood broth, finished with shellfish oil and a black lace tuile.

Serving Ciambotta di Mare

The finished dish moving from the pass to service.

Written for 1 main course

Cook this

Ingredients

Serves

Seafood

Fresh line fish70 g
Live clams50 g
Live mussels70 g
Prawns, peeled, tail on60 g
Crab meat, optional30 g

To finish

Saffron Seafood Broth250 ml
Shellfish Oila generous drizzle
Black Lace Tuile1 each
Cultured Garlic Sourdough2 slices
Baby herbsto finish
Lemon zestto finish
Maldon sea saltto taste

Method

Steam the clams and mussels in a hot pan with a little olive oil, lightly crushed garlic and a splash of dry white wine. Remove each shellfish as soon as it opens and strain the cooking liquor carefully for the broth.
Remove most of the clam and mussel meat from the shells, reserving a few attractive shells for plating.
Season the prawns lightly and sear over high heat for 45-60 seconds per side. Remove immediately.
Season the fish lightly. Bring the Saffron Seafood Broth to a gentle simmer and poach the fish for about 3 minutes, adjusting for thickness.
Warm the prawns, clams, mussels and optional crab in the broth without boiling.
Arrange the seafood in a warm shallow bowl, keeping the fish central and using a few clean shells for height.
Drizzle with Shellfish Oil, finish with baby herbs, lemon zest and salt, and lean the Black Lace Tuile against the seafood.
Serve the Cultured Garlic Sourdough separately and pour the hot broth around the seafood at the table.

Chef’s notes

Each seafood element is cooked separately because their ideal cooking times are different.
The broth should stay light and aromatic; fermented tomato is there for depth, not to make the dish taste like tomato.
Discard any clam or mussel that does not open during cooking.

Allergens and diet

Fish. Shellfish. Gluten. Milk. Egg.

Last refined · September 2026