Ingredients
Watercress for topping, optional
Pinch of Piment d’Espelette or red pepper flakes
Juice of 1 lemon
12 manila clams
8 ounces shrimp (I leave the skin on for extra flavor but you can remove shells)
1 pound salmon, skinned and cut into bite size pieces
1/2 cup fish stock (you can also use water)
1 1/2 cups canned light coconut milk
6 small red potatoes, cut into bite size pieces
Pinch of freshly ground black pepper
Pinch of salt
1 shallot, sliced
1 medium fennel, sliced (save tops)
1 medium leek, sliced
3 tablespoons olive oil
Step by step
Heat your KitchenAid® 3.0-Quart Low Casserole on your Gas Cooktop over medium heat. Add the olive oil, leek, fennel, shallot, salt and pepper. Cook until tender, about 5 minutes, making sure to stir the mixture occasionally.
Add the potatoes, coconut milk and stock. Reduce heat to low, cover the 3.0-Quart Low Casserole and simmer until the potatoes are tender, about 10 minutes.
Add the salmon, shrimp and clams. Cover and simmer for 2 or 3 minutes or until the clams open all the way. Taste the broth and adjust seasoning if necessary. Remove the pot from heat and add chopped fennel fronds, Piment d’Espelette and watercress. Serve immediately.