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Neil Perry's seafood suppers

Neil Perry
Neil Perry

Crumbed John Dory with braised beans.
Crumbed John Dory with braised beans.WILLIAM MEPPEM

Beans mean business, especially when teamed with fruits of the sea. Use them as a base to thicken soups or as the main feature in a side dish.

CRUMBED JOHN DORY WITH BRAISED BEANS

8 x medium-sized John Dory fillets

Spicy clam and white bean chowder.
Spicy clam and white bean chowder.Supplied
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125g plain flour

1 egg, beaten with 250ml milk to make an egg wash

175g fresh breadcrumbs

vegetable oil, for deep frying

sea salt and freshly ground pepper

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lemon wedges

Braised roman beans

400g roman beans, or 400g butter

beans, washed, topped and tailed

80ml extra virgin olive oil

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1 garlic clove, finely chopped

1 red onion, cut into 5mm dice

sea salt

2 x 400g cans good-quality chopped tomatoes, with their juices

3 tbsp dill leaves, stems removed

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1 tsp lemon juice

freshly ground pepper

Serves 4

To make the braised beans, cut the beans in half on the diagonal. Heat half the olive oil on low-medium in a heavy-based saucepan. Add the garlic, onion and some salt, and stir for about 10 minutes, or until the onion is soft.

Add the tomatoes along with their juice and stir to heat through. Add the beans and half the dill. Simmer over a very low heat, covered, for about 20 minutes, stirring frequently.

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Remove the lid and simmer for a further 35 minutes, or until the beans are soft and tender and the sauce has reduced. The beans will have lost their colour slightly.

Add the remaining dill, olive oil, lemon juice and freshly ground pepper. Taste to check the seasoning.

Set up a crumbing station for the John Dory fillets using three bowls: one containing the flour, one for the egg wash, and one for the breadcrumbs. Place a large plate next to the last bowl.

Coat the first fish fillet in flour and shake off the excess. Dip in the egg wash, then place in the breadcrumbs and coat all over. Shake off the excess and place the fillet on the plate. Repeat with the rest of the fish, and set aside.

Heat the vegetable oil in a saucepan large enough to take about three or four fillets at a time and check the temperature with a thermometer. The temperature must be maintained at 180ºC during the entire cooking process, so don't be tempted to overcrowd the pan.

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Cook your first batch of fillets until golden brown, remove and place on a plate lined with paper towels to soak up the excess oil. Repeat until all fillets are cooked.

Divide the beans among four large plates, place two fillets on each and sprinkle with some salt and a good grind of pepper. Put a lemon wedge on each plate and serve immediately.

SPICY CLAM AND WHITE BEAN CHOWDER

1 tbsp extra virgin olive oil

1 small onion, finely chopped

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1 celery stalk, finely chopped

2 tsp fresh ginger, finely grated

1 clove garlic, finely chopped

sea salt and freshly ground pepper

1 tsp chilli flakes

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1 tsp sweet paprika

1/2 tsp ground cumin

200g canned cooked white beans

2 bintje or other waxy potatoes, peeled, finely diced and steamed until tender

500ml chicken stock

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500g clams

100ml dry white wine

flat-leaf parsley, chopped, to serve

freshly ground pepper

Serves 4

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Heat the oil on a low-medium heat in a large heavy-based saucepan or stockpot.

Add the onion, celery, ginger, garlic and a pinch of sea salt, and cook for about 5 minutes, stirring until the onion is soft.

Add the spices and cook until fragrant.

Add the beans, potatoes and chicken stock and simmer for 5 minutes.

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Meanwhile, place the clams and wine in a pot with a tight-fitting lid, cook until the clams open, then remove and set aside. Strain the juice into a container.

Add the clam juice to the soup mix and stir. Place three-quarters of the soup into a blender and purée until smooth. Return to the saucepan and stir the purée and soup together. Add the clams and heat through, checking the seasoning.

Spoon into four bowls. Drizzle each with olive oil and ground pepper. Sprinkle with parsley and serve with toasted bread rubbed with garlic and olive oil.

HOT TIPS

* Any thinly sliced fish can be crumbed and fried. Prawns also taste great. Just beat them until flat and crumb as per the recipe.

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* This simple chowder gets its thickness from the puréed beans and potato.

* If you prefer a chunkier soup, don't purée it.

* Chipotle chilli powder can also be used in the chowder as it provides a lovely smoky flavour.

SOMETHING TO DRINK

Sauvignon blanc
This 2012 Gembrook Hill ($25) sauvignon blanc from Victoria's Yarra Valley is softly textured with some lean lemon notes that provide a hint of elegance. The fresh fruit complements the spice in the chowder, while its restrained elegance allows the seafood to take the limelight.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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