Prawns, scallops & clams with tomato & feta from Jerusalem (page 233) by Yotam Ottolenghi and Sami Tamimi

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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

  • bernalgirl on July 12, 2024

    A really nice seafood stew that good with a firm white fish in place of one of the shellfish

  • lholtzman on November 30, 2023

    Used canned whole tomatoes and chopped. This works just fine. It only took my sauce 10 minutes to thicken. Use an oven safe frying pan so you don’t have to transfer to an ovenproof dish. Save yourself from having to wash an extra pan.

  • jhallen on December 09, 2020

    This was super yummy - complex flavors and pretty easy to prep. Agree with the suggestion of smaller pieces of feta.

  • TonyInSeattle on July 31, 2017

    The quality of the prawns makes all the difference here. I wait for spot prawn season here in Seattle. Also, I give the shrimp shells a little saute in the oil to flavor it, then I remove the shells and continue with the recipe.

  • JoanN on June 24, 2017

    Good idea to crumble the feta. Also, instead of putting the dish in the oven next time, I think I'll try putting it under the broiler for a minute or two. Want to make note that this dish was perfect for scallops that had been in the freezer too long. They weren't attractive enough to sauté, but braised in the tomato sauce they were wonderfully sweet and tender.

  • tmitra on January 24, 2017

    Good, even without the clams! Next time, I would chop or crumble the feta so that it melts a bit in the oven.

  • Foodycat on December 06, 2014

    I forgot to put the lemon in - it would have been a good addition but was still delicious without it. I used a bit less of everything and served it as a main meal for 2 people with some chunks of bread.

  • TrishaCP on November 13, 2013

    I made the variation that omits clams-whatever was lost from that omission didn't stop this from being a great dish. I really liked the hit of lemon from the zest in the tomato sauce- I thought it was sublime. Two things to mention-first, be careful when salting because of the feta- I used a very low salt and creamy feta, which was good as I could see this being potentially too salty for some if you use canned tomatoes (which I did). Also, if I made this again I would add the scallops first, and let them cook a bit prior to adding the prawns. Even though I followed the recipe's instructions on prepping the scallops, they just cooked much more slowly than the prawns.

  • westminstr on March 25, 2013

    Made this using rosemary instead of oregano and cod (cut into chunks) instead of prawns. Very good, though I think I would have preferred the flavor of oreganp. Made the clams and sauce ahead, which made for a speedy meal prep at dinnertime. Loved the feta with tomatoes and fish.

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