Spicy Shellfish Yiouvetsi
By Michael Psilakis
Spicy Shellfish Yiouvetsi
Ingredients:
1Qt fish stock (chicken may be substituted)
Selection of shellfish (2pc prawn, 6pc mahogany clam, 8pc Buchan mussel)
Sherry vinegar, for deglazing
1 Cup orzo
2 Tsp fish sauce
1 Tsp dill
1 Tsp parsley
2 Tbls lemon juice
Shallot rings
Garlic clove
2 Tbl olive oil
Salt
Espelette pepper, black pepper can be substituted.
Recipe:
1. Preheat oven & Yiouvetsi (traditional earthen-ware pot) to 350º.
2. In a deep pan over medium high heat add olive oil, shallot, garlic, pepper.
3. Deglaze with sherry vinegar, add 2 cups stock, orzo, salt, fish sauce.
4. Bring to boil, transfer to yiouvetsi, cover, bake for 10 minutes – stirring every 2 minutes
5. Add shellfish, mix well, cover and cook until all mussels and clams open
6. Add fresh herbs and lemon juice
7. Adjust seasoning with salt & espelette, dress with olive oil
