fish & seafood in champagne with ricefish & seafood in champagne with ricefish & seafood in champagne with ricefish & seafood in champagne with ricefish & seafood in champagne with ricefish & seafood in champagne with rice

Cod, clams, shrimp, onions, champagne, with a hint of garlic, parsley, salt-preserved lemon and roasted red piquillo pepper, to prepare a flavorful dish, highlighted with some exceptional ingredients, with possible substitutions too !

There’s an older version of this dish that I’m familiar with, where you use dried, salted cod fillets, that re desalted overnight and with many more clams added, with no extra hints of flavors, except for the onions and champagne and it is divine in its simplicity, but very pricey, so this version is more reasonable (in price).

Champagne in France is more affordable (about 12€-20€ for an average bottle) than in other countries, but fresh clams, on the other hand, are extremely expensive (25€-30€ per kg) and are often only used in small quantities to add flavor, which is what I did, since half the weight are inedible (yet pretty) shells.

This recipe here is a more affordable version, where you can use fresh cod or substitute it with frozen and/or similar white fish such as haddock (the closest), hake or sea bass. You also use less clams by adding mussels or some shrimp and if you like, any other type of dry sparkling white wine, such as prosecco, cava, etc., instead of genuine champagne, will do, for the simmering liquid.

The cooking process is in several steps and is relatively simple and I prepare the rice separately, otherwise you’d need a lot more champagne and some fish stock too, for the rice to cook adequately.

Fish & seafood, swimming in champagne, what a world indeed ! … :)

fish & seafood in champagne with rice

26.10.2024

4 servings x 400 grams each

ingredients

  • 400 grams (4 medium) cod fillets, fresh or frozen (or use haddock, hake, sea bass)
  • 325 grams (20 whole) fresh clams (in shells)
  • 200 grams (20 medium) shrimp (shells removed, fresh or pre-cooked & frozen)
  • 300 grams (2 large) onions, coarsely chopped
  • 2 grams (2 whole) bay leaves
  • 45 ml (3 tbsp) olive oil
  • 375 ml (1 ½ cups) champagne (or sparkling dry white wine)
  • 10 grams (2 stalks) flat-leaf parsley leaves
  • 5 grams (1 tsp) garlic, finely diced or crushed
  • 50 grams (1 whole) roasted red piquillo pepper, long slices
  • optional : 10 grams (½ tbsp) salt-preserved lemon, finely diced
  • 10 grams (2 tsp) fine sea salt
  • 1 gram (¼ tsp) black pepper
  • 300 grams (1 ½ cups) dry basmati rice

instructions

  • place the clams in a bowl of cold and heavily salted water for at least 2 hours, to expulse any dirt or sand, then rinse and set aside
  • slice the onions coarsely and set aside
  • heat up the olive oil in a large pan, then add the chopped onions, bay leaves, salt and pepper and cook at medium-low heat until softened and golden and slightly browned (10-15 minutes), stirring often, then add the diced salt-preserved lemon, the crushed garlic and cook for another 2 minutes and finally add the champagne and let simmer for 10 minutes until the onions are softened
  • as you start cooking the seafood, boil enough salted water (3 cups minimum) to cook the rice, then add the rice, strain when everything is ready and set aside
  • add the clams to the onion and champagne simmering liquid and cook until opened (discard any unopened clams), then add the cod fillets and let simmer at medium heat, turning them over after 2-3 minutes, and finally add the pre-cooked shrimp, the sliced roasted red pepper, parsley leaves and cook for another 1 minute
  • adjust to your taste with more salt and/or black pepper
  • transfer the strained rice to each plate, add the cooked seafood and sauce on top of the rice and serve.

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