Braised barramundi and clams

Perfectly flaky fish and tender clams nestled in this fragrant creamy broth will have your customers coming back for more. An elegant dish, without all the effort. Serve with warm crusty bread and you’ll be sure to impress your diners!








  • Olive oil

  • 1 shallot, finely diced

  • 2 cloves garlic, finely diced

  • 1 teaspoon ground turmeric

  • 1 cup fish stock

  • 600ml Bulla Cooking Light Thickened Cream (88574)

  • Salt and pepper to taste

  • 6 Seafrost Skinless Barramundi Fillets 100/200 (77735)

  • 500g Seacrest Whole Cooked White Clams 20/40 (186931)

  • 3 tablespoons parsley, roughly chopped


1. To prepare the dish

Place a pan over medium heat. Add the olive oil and shallots and sauté until they begin to soften. Add in the garlic and turmeric and cook for a further minute until fragrant.

Pour in the fish stock and cooking cream, season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and place the barramundi and clams in a single layer around the pan.

Cover and cook for 7-10 minutes until the clams have opened and the fish is opaque and flaky.

Stir through half of the chopped parsley and remove from heat.

2. To serve

Sprinkle the dish with freshly cracked pepper and the remaining chopped parsley.
Serve with crusty bread.