Page 121 - Women’s Health - Australia (February 2020)

Food

Hub

Before cooking, place
the clams in a large
bowl and cover with
cold water. Leave them
to soak for 30 mins,
then rinse well and
drain. This helps wash
away any sand. Easy.

SERVES 2 20g organic butter with salt and pepper and As the millet absorbs the
1.25 litres fish stock gently place in the hot pan. liquid, gradually add more
3 tbs extra virgin olive oil TO SERVE Sear for 2 mins on each side stock, 3 tbs at a time, until
6 large raw prawns, 40g parmesan, finely to get some prawn flavour there is about 125ml of stock
peeled and deveined grated into the oil. Remove the left. Arrange the prawns
with tails intact 3 tbs flat-leaf prawns and then set aside. and clams or mussels over
Sea salt flakes and freshly parsley leaves, finely Reduce the heat to medium the millet. Cover and cook
ground black pepper chopped (optional), and add the remaining oil to (still on high) for 5 mins
2 garlic cloves, Lemon wedges the pan, along with the garlic until all the shellfish open.
finely grated and onion. Saute for about Remove the lid and add the
1 small onion, . Heat the stock in a small 5 mins, stirring until softened butter and remaining stock.
finely chopped saucepan over a medium– but not browned. Add the Move around with a spoon to
200g millet high heat. Cover, reduce the millet and cook, stirring, for loosen everything. The millet
125ml dry white wine heat to low and keep hot. 3 mins. Add the wine and should be slightly al dente and
(such as sauvignon blanc) Place a heavy-based cook for 1 min to burn off the saucy, and not lumpy or dry.
1 pinch of saffron threads saucepan or frypan over a alcohol, then add the saffron, Serve topped with the
200g fresh baby clams medium–high heat. Add 1 tbs a pinch of salt and 250ml of parmesan and parsley
(see tip) or mussels, of the oil and coat the pan the stock. Increase the heat (if using), with lemon
scrubbed and debearded evenly. Season the prawns to high and continue stirring. wedges on the side.

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