[Recipes
Red Snapper and Manila Clams with Saffron Fennel Broth
While we can't figure out a way to bring Top of the World's stunning view to your kitchen, we are able to bring you a taste of Chef Mario Andreoni's delectable cuisine. This recipe, which pairs high quality seafood with a stunning fennel and saffron broth, is surprisingly easy to prepare and quick to complete. Enjoy alongside a crisp white wine.
Cook Tip: This recipe is portioned to serve 1; simply multiply by the number of servings you wish to prepare, the preparation method remains the same.
| Serves: | 1 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:20 |
Cuisine: | American |
| Difficulty: | Easy | Meal Type: | Dinner |
| Main Ingredient: | snapper | Dish Type: | Main Course |
| Main Cooking Method: | Sauté | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 2 oz. olive oil
- 2 oz. flour
- 1 piece(s) 8-ounce red snapper filet
- 4 oz. clams
- 1/4 tsp. minced garlic
- 1/2 fennel bulb, sliced
- 2 oz. leeks, washed and sliced (whites only)
- 3 fl. oz. dry white wine
- 1 pinch saffron
- 2 oz. butter
Directions
Preheat oven to 350 degrees. Heat olive oil in an oven-safe pan. Dust snapper with flour and place in pan. Brown 1 side of fish about 40 seconds. Turn over and place in oven for 3 to 5 minuntes, until fully cooked. Remove fish from pan and set aside.
Add clams,fennel leeks and garlic to pan. Sautee for 1 minute, being careful not to brown, until leeks and fennel become translucent. Add white wine and safron to pan and bring to a boil. Cook until wine is reduced by 1/2 and all clam shells have opened. Remove pan from heat and wisk in butter.
To serve, place fish on plate and pour clams and broth around it.