清鮮蜆煮銀鱈魚
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這道製作簡單而味道一流的菜式，全賴煮魚時蜆汁所帶來的鮮味。這菜適合伴以印度香米和略切的新鮮番茜作配菜，就算沒有一步一步跟着食譜來做，也能做到出色的效果，只要確定所買的是新鮮鱈魚和蜆，加上白酒，味道一定有保證。如時間短缺或躲懶，可以不用煎銀鱈魚；如沒有魚湯，也可用雞湯來代替。最重要的是，必須選購最新鮮的銀鱈魚。我通常會到Great超級市場購買急凍的銀鱈魚，至於蜆也同樣重要，我比較喜歡來自日本的出品。
清鮮蜆煮銀鱈魚
| 材料 | Ingredients | ||
| 橄欖油 | 3湯匙＋1湯匙 | 3 tbsp + 1 tbsp olive oil | |
| 意大利番茜（切碎） | 2湯匙＋1茶匙 | 2 tbsp = 1 tsp finely chopped ltalian parsley | |
| 蒜片 | 1茶匙 | 1 tsp garlic flakes | |
| 銀鱈魚塊 | 3件 | 3 pcs black cod fillets | |
| 普通麵粉 | 1湯匙 | 1 tbsp all-purpose flour | |
| 魚湯 | 1/2杯 | 1/2 cup fish stock | |
| 白酒 | 1/4杯 | 1/4 cup white wine | |
| 海鹽 | 1茶匙 | 1 tsp sea salt | |
| 蜆 | 500克 | 500g clams | |
製法
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1. 請魚販將銀鱈魚切塊，每塊約3吋闊。清洗後，用乾淨的布將魚塊徹底擦乾。
Ask the fishmonger to slice the black cod fillets into 3-inch widths. Wash and clean the fillet and dry very well with a clean cloth.
Ask the fishmonger to slice the black cod fillets into 3-inch widths. Wash and clean the fillet and dry very well with a clean cloth.
2. 在魚皮上撒上1茶匙海鹽。
Season the fish skin with 1 tsp sea salt.
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Season the fish skin with 1 tsp sea salt.
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3. 猛火燒紅闊底煎鍋（煎鍋的尺寸必須足夠讓所有魚塊和蜆放平）。加入3湯匙橄欖油，燒至冒煙。
Heat a heavy bottomed saute pan to very very hot（The saute pan should be large enough to hold the fish and clams in a single layer）. Add 3 tbsp olive oil and heat to smoking point.
Heat a heavy bottomed saute pan to very very hot（The saute pan should be large enough to hold the fish and clams in a single layer）. Add 3 tbsp olive oil and heat to smoking point.
4. 將魚塊放在燒紅的煎鍋上，魚皮向下，煮1分鐘。魚皮起初會有少許黏着鍋底。當魚皮變得略脆，便不會再黏鍋底。可用鑊鏟輕推魚塊來確定魚塊是否煮好；如果魚塊能移動，即魚皮已變香脆。
Place the fish skin side down on the hot frying pan over high heat and cook for 1 minute. Initially, the skin will stick to the pan. When the skin turns crispy, it will no longer stick. To tell when the fish is ready to be taken out, use a spatula and gently give the fillets a push; if they move, that means the skin is crispy.
Place the fish skin side down on the hot frying pan over high heat and cook for 1 minute. Initially, the skin will stick to the pan. When the skin turns crispy, it will no longer stick. To tell when the fish is ready to be taken out, use a spatula and gently give the fillets a push; if they move, that means the skin is crispy.
5. 取出魚塊，然後均勻地灑上1湯匙麵粉。
Take the fish out, and sprinkle 1 tbsp of flour all over the fish.
Take the fish out, and sprinkle 1 tbsp of flour all over the fish.
6. 用中火把煎鍋燒熱至中等熱度，炒香蒜片。
Gently heat the saute pan to medium hot; saute the garlic till fragrant.
Gently heat the saute pan to medium hot; saute the garlic till fragrant.
7.再次放入魚塊，魚皮向下。加入蜆和1湯匙番茜碎。
Return the fish, skin side down, to the pan. Add the clams and 1 tbsp chopped parsley.
Return the fish, skin side down, to the pan. Add the clams and 1 tbsp chopped parsley.
8.灒入1/4杯白酒，當收乾時，加入1/2杯魚湯。蓋上鍋蓋，調至慢火煮兩分鐘。
Splash in 1/4 cup white wine, and once it is reduced, add the 1/2 cup fish stock. Cover the saute pan, and lower the heat. Simmer for 2 minutes.
Splash in 1/4 cup white wine, and once it is reduced, add the 1/2 cup fish stock. Cover the saute pan, and lower the heat. Simmer for 2 minutes.
9.
然後將魚塊翻轉，蓋上鍋蓋，輕搖煎鍋再煮，直至蜆殼打開，魚塊煮好，約8分鐘。
Then turn the fish to skin side up. Cover the pan, shake it now and then continue to simmer until the clams open and the fish is cooked through, about 8 minutes.
Then turn the fish to skin side up. Cover the pan, shake it now and then continue to simmer until the clams open and the fish is cooked through, about 8 minutes.
10.將蜆取出，放一旁備用。
Take all the clams out and set aside.
Take all the clams out and set aside.
11.將所有材料煮滾，試味，撒入另1湯匙番茜碎。
Bring everyting to a boil; check the seasoning. Now sprinkle in another tbsp of the chopped parsley.
Bring everyting to a boil; check the seasoning. Now sprinkle in another tbsp of the chopped parsley.
12.將魚塊和蜆分放3隻碟中，搞勻鍋中的湯汁，逐匙澆在魚塊和蜆肉上，再加上1茶匙番茜及淋上1湯匙橄欖油，即可享用。
Divide the fish and clams among three plates. Stir the juices in the pan and spoon over the fish and into the clams. Sprinkle with the remaining 1 tsp parsley and lace some olive oil onto in. Serve！
Divide the fish and clams among three plates. Stir the juices in the pan and spoon over the fish and into the clams. Sprinkle with the remaining 1 tsp parsley and lace some olive oil onto in. Serve！
