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Deborah

Deborah Dana

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Recipe of Cod with Tomato and Clam Sauce
Deborah

Deborah Dana

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Recipe of Cod with Tomato and Clam Sauce
Recipe

Cod with Tomato and Clam Sauce

50 min
Not so easy
20
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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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Ingredients

4 servings
  • 250 grams of tomato
  • 500 grams of clam small well washed
  • 4 spoonfuls of olive oil
  • 2 spoonfuls of Fresh mint chopped
  • 2 spoonfuls of fresh tarragon chopped
  • 2 cloves of garlic
  • 4 pieces of cod 180 grams each
  • to taste of black pepper to taste
  • to taste of coarse salt

    Preparation

    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.

    PRESENTATION

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

    TIPS

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

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    222
    kcal
    11%
    Carbohydrates
    13.2
    g
    4.4%
    Proteins
    34.3
    g
    69%
    Lipids
    3.1
    g
    4.8%
    Fiber
    1.7
    g
    3.5%
    Sugar
    1.6
    g
    1.8%
    Cholesterol
    83.7
    mg
    28%
    Esha
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