1Qt fish stock (chicken may be substituted)
Selection of shellfish (2pc prawn, 6pc mahogany clam, 8pc Buchan mussel)
Sherry vinegar, for deglazing
1 Cup orzo
2 Tsp fish sauce
1 Tsp dill
1 Tsp parsley
2 Tbls lemon juice
2 Tbl olive oil
Espelette pepper, black pepper can be substituted.
Preheat oven & Yiouvetsi (traditional earthen-ware pot) to 350º.
In a deep pan over medium high heat add olive oil, shallot, garlic, pepper.
Deglaze with sherry vinegar, add 2 cups stock, orzo, salt, fish sauce.
Bring to boil, transfer to yiouvetsi, cover, bake for 10 minutes – stirring every 2 minutes
Add shellfish, mix well, cover and cook until all mussels and clams open
Add fresh herbs and lemon juice
Adjust seasoning with salt & espelette, dress with olive oil