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  • True Cod and Clam Stew

    1 vote
    True Cod and Clam Stew
    Prep: 30 min Cook: 40 min Servings: 6
    by Nick Roche
    62 recipes
    >
    I've got to admit, seafood is one of my favorite of the food categories. There is such an incredible variety to choose from and endless ways of preparing the dishes. As far as nutrition is concerned, you don't get any better than the fruits of the sea. Today I chose to combine True Cod and Clams in a dish that is so incredibly savory and colorful, yet so easy to prepare. Both items were found on sale this past week and I couldn't resist picking up some of each. Oh, I threw in a bit of Chorizo for a bit of a kick and it worked out great. Here's what we need:

    Ingredients

    • 2 lbs of Fresh Clams
    • 1 lb of Fresh True Cod
    • 1/2 lb of Chorizo
    • 4 strips of bacon
    • 1 medium onion (yellow or white)
    • 2 cups of chicken stock
    • 3 Roma tomatoes
    • 1/2 cup of chopped celery
    • 3 cloves of chopped garlic
    • 1 teaspoon of Anchovy paste
    • 1/2 teaspoon of Saffron threads
    • 2 tablespoons of Pernod (anise lacquer)
    • 4 tablespoons of olive oil
    • salt and pepper to taste

    Directions

    1. Start by preparing your ingredients for cooking. Wash and scrub the clams, cut the True Cod in 2 inch chunks, slice the Chorizo in 1 inch slices, cut up the bacon strips, chop the onion, and slice the tomatoes in 1/2 inch slices.
    2. Heat the oil in a large pan over medium heat. Add the onions, bacon, and Chorizo and saute for about 5 minutes, stirring occasionally. Next add the celery and garlic. Stir and continue to saute for another couple of minutes. Finally, add the tomatoes.
    3. Add the Pernod and chicken stock, along with the Anchovy paste, increase the heat to medium high and bring to a boil. Add the Saffron threads, evenly spread the Clams in the pan, and add the True Cod in the same manner. Taste the broth and salt if needed. Add the black pepper, reduce heat to low and cover. Simmer for about 6 more minutes until clams have opened up.
    4. Serve this wonderful dish, along with the broth over steamed rice or boiled yellow potatoes (Yukon Gold) and sprinkle with fresh chopped parsley if desired. In addition to the fork, you better have a spoon as well. The broth is absolutely to die for! Enjoy :)

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