Leandro Carreira’s comfort seafood dishes – recipes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep 5 min

Step 2

Soak 1 hr

Step 3

Cook 10 min

Step 4

Serves 4

Step 5

Wash the clams in cold water, rubbing them against each other so any sand on the outside comes off, then put in a large, deep-sided tray and pour over two litres of cold water. Add the fine salt, stir to dissolve, then put in the fridge for an hour.

Step 6

Wash the clams again in cold water, then drain in a large colander in the sink so the excess water runs off. Meanwhile, cut the garlic into very thin slices. Wash and spin-dry the coriander, then chop it roughly, stems and all.

Step 7

Put a large, deep saucepan for which you have a lid on a medium heat, add the olive oil and garlic, then turn down the heat to low and gently cook the garlic, stirring, until golden.

Step 8

Tip in the drained clams, stir, then add the wine and cover. Turn up the heat to medium and leave to cook for about three minutes, until all the clams are open (discard any that refuse to do so).

Step 9

Stir in the coriander, then add the lemon juice and stir again. Pour into a large bowl and serve at once, perhaps with a few slices of buttered toast.

Step 10

Prep 10 min

Step 11

Cure 1 hr

Step 12

Chill 30 min+

Step 13

Cook 40 min

Step 14

Serves 4

Step 15

Put the fish in a dish or wide bowl, sprinkle over a big pinch of salt, cover and put in the fridge to cure for an hour.

Step 16

Meanwhile, heat the oven to 190C (170C fan)/375F/gas 5. Wrap the potatoes in foil, then bake for 40-45 minutes, or until cooked through and soft. Remove and leave to cool in the foil for 10 minutes, then remove the foil, peel the potatoes and mash them roughly – you want a little texture in there.

Step 17

Cut the leek in half lengthways, then cut it into thin half-moons, rinse under cold running water and drain.

Step 18

Cut the fish into small cubes, add these to the mashed potatoes, and mix to combine. Add the eggs and mix again until fully incorporated. Add the seaweed, garlic and leeks, then season to taste.

Step 19

Mix the parsley into the fish mixture, check the seasoning again, then put in the fridge for at least half an hour, until chilled.

Step 20

When you’re ready to cook, divide the mixture into eight equal portions, shape into balls, then press them down gently to flatten a little. Dust on both sides with flour, shaking off any excess.

Step 21

Put the oil in a medium-sized frying pan on a medium heat and, once it’s hot, fry the fishcakes for about three minutes on each side, until golden brown. Serve with a salad with a lemony dressing.

Step 22

Prep 10 min

Step 23

Cook 1 hr

Step 24

Serves 4

Step 25

Peel the potatoes and cut them into ½cm-thick rings. Rinse them well under cold water, then put in a large pan or bowl, cover with fresh cold water and put to one side.

Step 26

Peel the onions and cut them into rings the same size as the potatoes. Finely slice the garlic and roughly chop the coriander.

Step 27

Put half the onion slices in the base of a large pot or casserole for which you have a lid, sprinkle over some salt and a good pinch of cracked black pepper. Add half the garlic and half the potato slices, then add half the tomatoes. Top this with all the fish, then add another layer of garlic and potatoes followed by the remaining onions. Pour on the rest of the tomatoes, scatter over the coriander, and sprinkle more salt and cracked black pepper on top. Drizzle over all the wine and olive oil, then pop on the lid.

Step 28

Put the pot on the stove over a low heat and leave for about eight or so minutes, until the liquid starts bubbling. Turn up the heat to medium and cook for about 25 minutes more, until the potatoes are soft and cooked through. Serve straight from the pan.