FLORIDA WHITE SNAPPER & LITTLENECK CLAM POT AU FEU

Recipe for 4

1 lb white snapper - remove skin and cut in 4 oz pieces ...................................more recipes
1 liter fish stock or clam stock
2 grams saffron
16 littleneck clams washed
1/2 cup white wine

SOUP INGREDIENTS

VEGETABLES
FRENCH BEANS
OYSTER MUSHROOMS JULIENNED
ASPARAGUS
JULIENNE CARROTS
FINGERLING POTATOES- PAR BOILED AND CUT IN HALF
YELLOW PATTI PAN SQUASH

PRESENTATION

Season white snapper and brown all sides
Add clams and white wine and reduce by half
Add stock and saffron and simmer until fish is cooked 3/4 of the way through
Add vegetables and potatoes and cook remainder of the way
Season to taste
Place in serving bowls and garnish with chopped parsley