Parsley-Steamed Pollock with Chile, Mussels, and Clams

Name: Parsley-Steamed Pollock with Chile, Mussels, and Clams
Yield: Serves 2
Cuisine: Norway
Ingredients: 1 small onion, finely chopped; 10 mussels, scrubbed under cold running water and debearded; 1 small red chile, seeded and finely chopped; 1 bunch fresh parsley, stems removed and reserved, leaves chopped; 1 tablespoon olive oil; 10 whole small clams, scrubbed under cold running water; 1 garlic clove, finely chopped; ½ cup dry white wine; Fine sea salt; 1 pound pollock fillet, skin removed; 1 tablespoon unsalted butter, diced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS ONE OF MY FAVORITE WAYS TO SERVE POLLOCK, SLIGHTLY SPICY AND WITH A NICE HERBAL SWEETNESS FROM THE PARSLEY. I NORMALLY PLACE THE SKILLET DIRECTLY ON THE TABLE—THAT WAY, THOSE I AM COOKING FOR CAN SEE THE FISH BEFORE IT FALLS APART, AS IT INEVITABLY DOES WHEN YOU MANEUVER IT ONTO YOUR PLATES.

Ingredients

1 pound pollock fillet, skin removed
1 tablespoon olive oil
1

Europe
Norway
Scandinavian
Fish course
Pescatarian
Scandinavia
Gluten-free
Nordic

Method

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

Heat the olive oil in a skillet with a tight-fitting lid over medium-high heat. Add the onion, chile, and garlic and cook for about 5 minutes, until the onion is soft and lightly browned. Add the parsley stems to the skillet, ma