Blue Eye Fillet Stewed with Clams

This dish has its roots in Spain. Bacon and clams (vongole) were made for each other – put them together in a pasta sauce and you will love it. I like the bite from the chilli, and the bacon and paprika team up to give this dish a nice smoky edge. For a real treat you could use chorizo instead of bacon, which would really give the Spanish influence a push along. You need a large saucepan that will hold all the ingredients comfortably and that has a lid; something like a casserole pot would