A delicious cod in a tomato and clam sauce that you will love. It’s a simple recipe to prepare, I always cook it during Lent, as it is a different option from the classic cod.
Bring water to a boil in a medium-sized pot and add the tomatoes, cook for 30 seconds. Remove from the water.
Peel the tomatoes, remove their seeds, and chop them into small cubes. Place in a medium-sized deep baking dish.
Clean the clams and place them in a pot with 2 tablespoons of olive oil. Cover the pot and cook for 5 minutes or until the clams have opened.
With a spoon, remove the clams from the pot and place them in a deep baking dish. Save the clam broth leftover in the pot.
Take the clams and remove them from their shells, place them in the baking dish with the tomatoes. Add 1 tablespoon of clam broth, 1/2 tablespoon of olive oil, mint, tarragon, and season with salt and pepper. Mix well.
In a pan over medium heat, heat 2 tablespoons of olive oil and sauté the garlic for 5 minutes. Pour the garlic and oil into a medium-sized baking dish.
Add 1 tablespoon of clam broth to the baking dish and place the 4 fish fillets. Pour the tomato and clam sauce over the fillets.
Bake the fish for 10-15 minutes or until the fish looks opaque. Remove from the oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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