Recipe courtesy of Richard Vellante
Traditionally, this dish would be served with fried potatoes. Whole wheat pasta makes an excellent alternative
For almond–tomato sauce
- ½ cup olive oil
- 1 tablespoon chopped garlic
- pinch of hot pepper flakes
- 1 cup sliced onion, ¼-inch thick
- 1 teaspoon chopped thyme
- ½ cup sliced basil
- 2 28-ounce cans whole peeled tomatoes
- ½ cup rough chopped almonds
- 1 teaspoon sugar
- ½ cup capers
For cod and clams
- 1½ pounds cod
- 12 littleneck clams
- Salt and pepper to taste
Prepare almond–tomato sauce:
Sauté olive oil, garlic, and hot pepper flakes until garlic is lightly browned in a medium-sized saucepot. Add the onions to the garlic, and cook onions for 10 to 12 minutes until onions are soft.
Once onions are softened, add the thyme, basil, sugar, capers, and almonds. Hand crush tomatoes and add to the saucepot.
Cook on a low simmer for 10 minutes, stir in almonds, cool, and reserve. This can be done a day ahead.
Prepare cod and littleneck clams:
Preheat oven to 350 °F.
Place almond–tomato sauce in bottom of ovenproof casserole dish.
Lightly brush cod with olive oil and season with salt and pepper.
Place cod on top of sauce in center of casserole dish with clams around outer edge.
Bake uncovered for 15 to 20 minutes. Serve with whole wheat pasta.
Nutritional information per serving:
Calories: 570 ⁄ Protein: 43 g ⁄ Carbohydrate: 21 g ⁄ Fiber: 5 g ⁄ Sodium: 980 mg
Saturated fat: 5 g ⁄ Polyunsaturated fat: 5 g ⁄ Monounsaturated fat: 24 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 90 mg
Richard Vellante, Executive Chef and Executive Vice President of Restaurants, is the driving force behind the hospitality mission at Legal Sea Foods.
Copyright © Legal Sea Foods
Photo: Gina Palmacci
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