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Surmullet Fillet With Vongole in White Wine and Bisque Sauce
At a Glance
- Total
- 1 hr 10 min
- Servings
- 2 servings
Categories
- Main Course
- Stovetop
Dietary
- Pescatarian
Allergens
- Fish
- Shellfish
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Surmullet fillets cooked with vongole, thyme, garlic, white wine, and bisque sauce.
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Equipment
Large skillet or sauté pan
Ingredients
- 3 pieces surmullet fillet or fish fillet
- Vongole, quantity not specified
- 20 g thyme
- 4 garlic cloves
- White wine, quantity not specified
- Bisque sauce, quantity not specified
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Instructions
Prepare the fish fillets and rinse the vongole if needed.
Peel and crush or finely chop the garlic cloves.
Cook the garlic and thyme in a large skillet until fragrant.
Add the vongole and white wine, cover, and cook until the clams open; discard any that remain closed.
Add the bisque sauce and warm through gently.
Add the fish fillets and cook gently until the fish is opaque and cooked through.
Serve the fish with the vongole and sauce.
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