Name: Clam-bake style fish with pickled garlic sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 12 baby potatoes; 1/4 head green cabbage; 1/2 head fennel, very finely sliced; 4 x 250g punnets baby tomatoes, quartered; 1 bunch thyme, leaves chopped; 1 bunch chives, finely sliced; 6 cloves of garlic, crushed; Sea-salt flakes and freshly ground black pepper, to season; 700g boneless fish fillets, 5cm cubes; 1kg mixed shellfish of choice; Seaweed (optional); 1/2 cup mayonnaise; 2 Tbsp seeded mustard; 1 Tbsp sour cream; 1 Tbsp Valley View Farm & Co French Pickled Organic Garlic; Toasted baguette, chopped parsley and lime wedges, to serve

Clam-bake style fish with pickled garlic sauce

Make this one-pot seafood wonder.

Serves 6

Prep

20M

Cook

Total

1H 20M

Skip to Recipe

You don’t need a firepit and hot stones to cook this classic. Simply layer seafood and seaweed in a dish and put over simmering water. Easy!

Ingredients

12 baby potatoes

1/4 head green cabbage

1/2 head fennel, very finely sliced

4 x 250g punnets baby tomatoes, quartered

1 bunch thyme, leaves chopped

1 bunch chives, finely sliced

6 cloves of garlic, crushed

Sea-salt flakes and freshly ground black pepper, to season

700g boneless fish fillets, 5cm cubes

1kg mixed shellfish of choice

Seaweed (optional)

1/2 cup mayonnaise

2 Tbsp seeded mustard

1 Tbsp sour cream

1 Tbsp Valley View Farm & Co French Pickled Organic Garlic

Toasted baguette, chopped parsley and lime wedges, to serve

Method

Steam potatoes until tender, then cool. Slice into 1cm pieces or crush roughly. Blanch cabbage for 1 minute until just tender. Cool under cold running water. Mix fennel, tomatoes, herbs and garlic, then season.

Lined a heatproof dish with cabbage leaves, then arrange alternating layers of potatoes and tomato mixture. Put fish pieces and shellfish on top and season.

Blanch seaweed, then drape over fish (or use baking paper or foil). Put dish over a large saucepan of barely simmering water and cook for 40-45 minutes, until just cooked through.

Meanwhile, stir mayonnaise, mustard, sour cream and pickled garlic together. Serve with baguette, parsley, lime wedges and mustard sauce.

Seafood clam-bake dish — *(Credit: Photography Rob Palmer)*

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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