Deborah Dana

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Recipe of Cod with Tomato and Clam Sauce

Cod with Tomato and Clam Sauce

50 mins
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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.
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4 portions
  • 250 grams tomtato
  • 500 grams clam, small well washed
  • 4 tablespoons olive oil
  • 2 tablespoons peppermint, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 2 cloves garlic
  • 4 cod, 180 grams each
  • pepper, to taste
  • coarse salt


Pre-heat the oven to 200 degrees Celsius.
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.


Arrange the fish in individual dishes on a bed of pasta or rice. Season with salt and pepper.


This recipe can also be prepared with a white fish such as sole or red snapper.

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