Clam stew with broccoli

On this occasion Noelia, blogger and author of La Cucharina Mágica, offers us a clam and broccoli stew, a dish rich in flavor and color, healthy and that makes our mouths water just by looking at the photos. I definitely encourage you to try it!

Diet dishes—light and healthy—sound boring, tasteless and unappealing. However, with a bit of imagination we can make truly delicious dishes, low in calories and that satisfy hunger as if it were a full-bodied stew, well, maybe not that much...

I love the combination of seafood with vegetables or legumes! It’s a classic in my home since seafood brings all the flavor of traditional stews, the kind that are made casserole over low heat, without the caloric load of animal fat.

This clam and broccoli stew is a delicious dish that can serve either for a family meal or for your weekly lunchbox. It’s quick to make, doesn’t need sophisticated ingredients and the flavor is five-star. All that plus the vitamins and proteins that clams and broccoli provide, for very few calories.

Let’s get the recipe!

Ingredients for 4 people

For the stew:

1kg of clams

1 bunch of broccoli

3 potatoes

1/2 onion

1/2 red bell pepper

1 clove of garlic

3 sprigs of parsley

100 ml of white wine

1 teaspoon of pimentón de la Vera

Salt and pepper

Olive oil

For the fish stock:

1/2 onion

2 cloves of garlic

1 fish head

A pinch of salt

Olive oil

Preparation

1. Chop into large pieces 1/2 onion and 2 garlic cloves and fry them with a little olive oil in a pot.

2. Add the fish head, stir for 1 minute and add 1 liter of water and the pinch of salt.

3. Bring to a rolling boil for 30 minutes. Strain the stock and return it to a simmer until you use it for the stew. It will reduce and gain more flavor.

4. Chop 1/2 onion, 1 clove of garlic and 1/2 red bell pepper into very small pieces, put them in another pot and fry them with a splash of olive oil (I used a Shallow Casserole-style casserole). Let them soften and when they are ready, add the pimentón, stir for a few seconds and add the potatoes peeled and cut into large pieces.

5. Pour in the wine and let it reduce over high heat for 1 minute. Add the fish stock and let the potatoes simmer over low heat for 5 minutes.

6. Add the broccoli to the potatoes and cook another 10 minutes.

7. Finally add the clams and cover the pot for 2 or 3 minutes until they open.

8. Season with salt and pepper and remove from the heat.

9. Serve with parsley.

Tips

- To clean the clams rub them against each other under running water and place them in a container with water and salt for 1 hour.

- To thicken the stock a bit when cutting the potatoes tear them so they release starch.

- You can substitute clams with shrimp and make the stock with their heads.

- If a clam does not open, do not try to force it open—discard it.