Seafood gratin with tomato and basil from New Classics: Inspiring and Delicious Recipes to Transform Your Home Cooking (page 176) by Marcus Wareing

  • king prawns
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute cockles for clams, and vegetable stock for fish stock. See recipe for white fish fillet suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cockles for clams, and vegetable stock for fish stock. See recipe for white fish fillet suggestions.

  • EskieF on May 21, 2021

    This recipe is overly complicated. Why mix the clams, onions, chili and wine in a separate 'stock'? I poached the clams in the fish stock mixed with wine. To make the main sauce, I sauteed the onions in butter and oil, added the crushed chili and garlic for a minute, then added the flour to make a roux... adding the stock/wine mix (from which the clams have been removed)- then, when the sauce has formed, the tin of tomatoes, tomato puree and basil (I used pesto). The sauce would have benefited from less chili and a 1/2 tsp or so of smoked paprika. P.S. INDEXING NOTE: the indexer has left out 'wine' as an ingredient.

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