CIVET OF JOHN DORY, CLAMS AND angasi oysters

1 x 1.8 kg (4 lb) John Dory, filleted and skinned

12 live angasi oysters, rinsed well to remove dirt and grit

500 g (18 oz) large clams (vongole), soaked in several changes of cold water to remove any sand

1 litre (2¼ pints) Clam Stock

salt and freshly ground pepper

30 medium pasta bows, blanched for 6 minutes in boiling, salted water and refreshed in iced water

60 g (2 oz) dried wakame seaweed, reconstituted in cold water

40 g (1 oz) dried hijiki seaweed, reconstituted in cold water

½ cup finely sliced chives

few drops lemon juice

The direct translation of ‘civet’ is simply ‘stew’, however in a more culinary sense civet generally refers to a wild game stew made from rabbit, hare, venison or boar, thickened with the animal’s own blood and traditionally served with small onions. The name is derived from the French word ‘cive’ – spring onion – a traditional garnish.

This is my version of a seafood civet, full of the strong salty taste of the ocean.

Remove any sinews from the John Dory and trim the edges. Cut each fillet into three even portions, then cut each portion in half to yield 12 pieces in total. Set aside.

Open the oysters, and remove them from their shells, taking care to retain all the juices. Rinse the clams.

Put 500 ml (18 fl oz) of the clam stock into a pan and warm gently to just below a simmer. Keep warm while you poach the seafood.

Put the rest of the clam stock into a large, heavy-based pan, bring to a simmer and add the clams. Cover with a tight-fitting lid and simmer gently for 2 minutes until the shells begin to open. Remove the lid from the pan and lower the heat.

Season the John Dory fillets lightly with salt and pepper and place them in the pan on top of the clams. Poach gently, uncovered, for 2 minutes, then turn the fillets over. Add the pasta bows and swirl the pan gently to mix them in. Cook for a further minute to warm through. Add the seaweed and oysters to the pan and poach for 30 seconds. Turn the oysters and poach for a further 30 seconds.

Add the reserved oyster juices and chives and season to taste with salt and freshly ground pepper. Finish with a squeeze of lemon juice.

Use a hand-blender to whisk the reserved clam stock for 10–15 seconds to a frothy foam. To serve, divide the civet evenly between 6 warm serving bowls, making sure that each person has 2 fillets of John Dory. Spoon on the foaming sauce and serve immediately.

Serves 6 as a main course