4 x 180g blue eye fillets, skin removed
1kg small clams (vongole)
1/2 cup white wine
8 sprigs lemon thyme
3 cups fish stock
1 tomato, finely chopped
Soak the clams in cold water for 20 minutes to remove any sand. Drain.
Place the wine, thyme and clams in a large saucepan over medium heat.
Cover and bring to the boil. Cook for 2-3 minutes or until the clams are open.
Remove clams from the liquid and discard any unopened ones.
Add the stock and simmer for 3 minutes over low heat.
Add the tomato and clams and stir through.
Remove from the heat.
Brush the fish with a little olive oil and sprinkle with salt and pepper.
Heat a char-grill pan till hot.
Cook fish on grill till golden and cooked through.
Spoon broth into the bowls.
Top with clams and a piece of fish.