Cod with Tomato Sauce and Clams

Name: Cod with Tomato Sauce and Clams
Prep time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 250 grams tomato; 500 grams clams, small, well washed; 4 tablespoons olive oil; 2 tablespoons peppermint, chopped; 2 tablespoons fresh tarragon, minced; 2 cloves garlic; 4 cod, 180 grams each; pepper, to taste; coarse salt

Deborah Dana

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.

Reviewed by Editorial Team of Kiwilimón

Published: 26-08-2010

Preparation

50 mins

Medium

Preheat the oven to 200 degrees Celsius. 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.