DUKAI

Prepare first

This dish uses 4 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.

Ciambotta di Mare

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Cooking

Step 1 of 8

Method

1 of 8

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.

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What you are cooking with

Seafood

  • 70 g Fresh line fish
  • 50 g Live clams
  • 70 g Live mussels
  • 60 g Prawns, peeled, tail on
  • 30 g Crab meat, optional

To finish

  • 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
The whole method