A rich cod in a tomato and clam sauce that you will love. It is a very simple recipe to prepare, I always cook it in the Lenten season, since it is a different option from the classic cod.
Bring water to a boil in medium size and add the tomatoes, cook for 30 seconds. Remove from water.
Peel the tomatoes, remove their seeds and chop them in small cubes. Place in a medium-sized deep refractory.
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 will be.
With a spoon remove the clams from the pot and place in a deep refractory. Save the clam broth left in the pot.
Take the clams and remove them from the shells, place them in the refractory with the tomato. Add 1 tablespoon of the clam broth, 1/2 tablespoon of olive oil, the mint, the tarragon, and season with salt and pepper. Mix well.
In a skillet over medium heat 2 tablespoons of olive oil and brown the garlic for 5 minutes. Pour the garlic and oil into a medium size baking dish.
Add 1 tablespoon of the clam broth to the refractory 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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