Ingredients
- 1 kg purged clams
- 450 g clean cuttlefish (bags only)
- 400 g 1 gutted and scaled sea bass
- 250 g red potatoes
- 2 cloves of garlic
- 2 lettuce hearts
- parsley
- mint
- extra virgin olive oil
- salt
- pepper
Gather the clams in a saucepan with 2 spoons of oil, 1 clove of garlic crushed with the peel, a few stalks of parsley and a mince of pepper; cover and open them on the fire; finally peel half of it and filter the cooking water through a fine strainer lined with a double sheet of kitchen paper.
Cut the cuttlefish, open the bags, cut the internal side with oblique cuts, keeping the blade inclined at 45 °. 3-4. Then cut them into strips 1 cm wide, perpendicular to the incisions. In this way they will cook faster, curling.
Divide the seabass in 3-4 slices.
Peel the potatoes and cut them into slices. Heat 2 tablespoons of oil in a pan with 1 clove of garlic crushed with the peel. Brown the potatoes for a couple of minutes, salt them, then add the sea bass slices, placing them on the side of the pulp; cook them for 2 minutes, turn them over and continue for another 3-4 minutes.
Take away from the pan the potatoes and sea bass, add another 2 tablespoons of oil and cook the cuttlefish strips over high heat for a couple of minutes, seasoning with salt.
Take away the cuttlefish from the pan and deglassatela (or dissolve the residues of the cooking bottom) with a ladle of water, cooking until it reaches a boil; then add the filtered clam cooking liquid.
Riunite in the pan the potatoes, the sea bass slices, the cuttlefish and the clams, the 2 peeled lettuce hearts and some mint leaves; turn off the heat and leave to cook for 3-4 minutes.
distributed the stew on the plates, complete with fresh mint leaves and a drizzle of oil and serve immediately.
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