Mexican Red Snapper and clams

How delicious.  I finally used my fish stock that I made and froze a few weeks back.

I steamed my clams in the fish stock with a bunch of chopped shallots that Paul had accidentally chopped when making Boeuf Bourgignon, when the recipe he was using asked for whole shallots, so I had pre-chopped shallots.  Yay.  I have to say that you should soak your clams in fresh water, a bit of salt and a spoon of polenta or some type of grainy flour, if you have.  Soak for at least one hour to make sure the clams purge all the sand out.  There is nothing worse than chewing on sand.   Once I got my clams situated, I stuffed a gorgeous red snapper with a big bunch of parsley and sliced lemons.  I dusted the fish with lovely Sel de Cali and then popped it in the oven for about 20 mins at 350 degrees.  Since the fish was large, I fileted it once cooked.  I didn’t do the best job presenting my meal. I think it lacks color for sure, but I was hungry.  Had it been for guests I would have added a small bed of parsley with lemon slices and something red, like a little cut out red pepper flower or something to accent my Sel de Cali.

The meal was really delicious and thanks to my fresh fish shop, inexpensive.  I don’t know what I would do without the San Pedro fish warehouse.  It’s truly the best fish in South Bay!  I would have payed 4x’s as much for this fresh fish.  In the end, it just cost 7 dollars paying the extra $1 to get it cleaned.  I made the mistake of cleaning it myself before and I just didn’t want scales all over the tiny apartment kitchen again!  I had scales everywhere, even in my hair!  Yulk.  But onto better more appetising thoughts, this meal was great!  So good that my husband wanted us to save the stock and have clams the following night, too!  Super YUM

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