Steamed shellfish with cauliflower


Get started on salting the fish the night before for this recipe. Vary the shellfish according to what you can get hold of.


For the cod brandade

For the steamed shellfish

  • 1 handful mussels, scrubbed and debearded
  • 1 handful cockles (or clams), scrubbed and debearded
  • 2 king scallops, separated from their shells, corals removed, but still retaining two shells (ask your fishmonger to do this for you), cleaned
  • 10 raw, shell-on tiger prawn tails, butterflied
  • splash vermouth
  • 2 fresh thyme sprigs
  • dash of olive oil
  • salt

For the herb-roasted cauliflower florets

To serve