Pacific Cod and Clam Cacciucco

Name: Pacific Cod and Clam Cacciucco
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 3 bay leaves; 946 milliliters basic tomato broth; 794 grams Italian plum tomatoes, crushed or pureed; 355 milliliters cooked cannellini beans; 2 stalks celery, diced; 2 celery stalks, sliced thin on the bias; 1 loafs ciabatta, cut into 4 (3/4-inch) thick slices; 454 grams cleaned cod fillets, cut into 4 pieces; 1 pinch Pinch crushed red pepper; 473 milliliters escarole leaves; 1 fennel bulb, sliced thin, reserve fronds for garnish; 907 grams white fish bones, such as cod; 2 liters light fish stock; 2 cloves garlic, smashed; 3 cloves garlic, sliced thin; 1 garlic clove; 6 servings Kosher salt; 16 littleneck clams; 6 servings Extra-virgin olive oil; 6 servings High quality extra-virgin olive oil; 1 onion, diced; 1 large onion, sliced; 1 pinch Large saffron; 6 servings Salt; 227 grams shrimp shells; 227 grams shrimp, shelled and deveined, reserve shells for stock; 1 bundle thyme; 3 thyme sprigs; 473 milliliters white wine

Pacific Cod and Clam Cacciucco is a dairy free and pescatarian recipe with 6 servings. This recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 76g of protein, 63g of fat, and a total of 1106 calories. A mixture of olive oil, olive oil, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works best as a main course, and is done in about 1 hour and 50 minutes.

Instructions

Heat a stock pot, lightly coated with olive oil, over medium heat.

Ingredients you will need

Olive Oil

Stock

Equipment you will use

Pot

Add the onion, celery, garlic and salt, to taste, and sweat for 3 to 4 minutes. Stir in the fish bones and shrimp shells and fill the pot with water.

Ingredients you will need

Celery

Garlic

Pasta Shells

Shrimp

Onion

Water

Fish

Salt

Equipment you will use

Pot

Add the bay leaves and thyme and bring to a boil. Lower the heat and simmer for 20 minutes. Strain the liquid into a bowl and reserve. Voila! Fishstock!

Ingredients you will need

Bay Leaves

Thyme

Equipment you will use

Bowl

Heat a large saucepan, lightly coated with olive oil, over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions, fennel, celery and a large pinch of salt. Cook the veggies until soft and very aromatic, about 8 to 10 minutes.

Ingredients you will need

Celery

Fennel

Onion

Salt

Add the garlic and crushed red pepper and cook for another 3 to 4 minutes. Stir in the wine and reduce by half. Season with salt. It's important to season all along the way.

Ingredients you will need

Red Pepper Flakes

Garlic

Salt

Wine

Add 2 quarts of fish stock and the saffron. Stir in the pureed tomatoes, thyme and bay leaves. Season with salt and cook for 20 to 30 minutes. The final broth should be a very pretty and flavorful soup. Taste and add salt, if needed.

Ingredients you will need

Bay Leaves

Broth

Tomato

Saffron

Thyme

Salt

Soup

Remove and discard the thyme bundle and bay leaves. Reserve.

Ingredients you will need

Bay Leaves

Thyme

Heat a straight sided saute pan, lightly coated with olive oil, over high heat. Season the cod with salt, add it to the pan and brown it on all sides.

Ingredients you will need

Olive Oil

Salt

Cod

Equipment you will use

Frying Pan

Remove the cod from the pan to a large plate and reserve.

Ingredients you will need

Cod

Equipment you will use

Frying Pan

Drain the fat from the pan and add the clams and about 4 cups of the tomato broth. Cover and cook until the clams open, about 3 to 4 minutes.

Ingredients you will need

Tomato

Broth

Clams

Equipment you will use

Frying Pan

Add the shrimp and cod along with the beans and the escarole. Cover and cook until the cod and shrimp are cooked through and the escarole is wilted. If at any point the soup has cooked down too much, add more tomato broth.

Ingredients you will need

Escarole

Shrimp

Tomato

Beans

Broth

Soup

Cod

Preheat grill.

Equipment you will use

Grill

Place bread slices on grill and toast on both sides.

Ingredients you will need

Bread

Toast

Equipment you will use

Grill

Remove and rub with garlic.

Ingredients you will need

Garlic

Dry Seasoning Rub

Drizzle with olive oil and cut in half.

Ingredients you will need

Olive Oil

Remove the cod, clams and shrimp from the pan and put in a bowl. Spoon the beans and escarole into serving bowls. Ladle in the tomato broth and arrange the cod, clams and shrimp on the beans and escarole.

Ingredients you will need

Escarole

Shrimp

Tomato

Beans

Broth

Clams

Cod

Equipment you will use

Bowl

Ladle

Frying Pan

Drizzle with olive oil and sprinkle with fennel fronds.

Ingredients you will need

Olive Oil

Fennel

Serve 2 grilled bread slices with each serving.

Ingredients you will need

Bread

Fantasico!!!

Equipment

Ingredients

Servings:

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.