INGREDIENTS:
- Cherrystone or littleneck clams – 750 gm
- Tail fillets of monkfish – 750 gm
- Salmon fillets – 750 gm
- Cleaned squid – 750 gm
- Garlic flavoured oil – 1 drop
- Butter – 2 tsp
- White wine – ½ cup
- Pedro Jimenez sherry – ¼ cup
- Chopped chives – 2 tsp
Take a bowl with cold water and soak the calms in it for about 5 minutes mean while you can slice the fish. Then slice the monk fish and salmon in to length of 1 cm, then make 1 cm sized rings with squid and stir it thoroughly till they are about to form opaque. Then add the calms and add white wine to it, cover it with lid and shake the pot over flame, and cook for about 3 minutes. Take off the lid from the pot, let the steam will go off and add all these to the sherry. Now cover this again with lid allow it cooking for about 3 minutes with regular shakings. Now seafood pot is ready to serve with garnished chives.
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