Bakailao Kaskera Cod In White Sauce With Clams White Asparagus Food

LINGUINI WITH WHITE CLAM SAUCE

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

CREAMY WHITE CLAM SAUCE

Steps:

• Melt butter in heavy skillet over med/low heat.
• Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
• Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
• Remove garlic cloves
• Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
• Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

WHITE CLAM SAUCE

Steps:

• Saute the onion in olive oil for about 5 minutes.
• Add in the garlic. If you don't have a garlic press, chop it finely. I love garlic and usually use 3 cloves, but you may only want two.
• Add in remaining ingredients and simmer 5-10 minutes.
• Serve over linguine or your favorite pasta.

WHITE ASPARAGUS IN WHITE SAUCE

Steps:

• Drain asparagus spears, reserving 1/2 cup of the liquid.
• Heat margarine in a saucepan.
• Add flour; blend.
• Gradually pour in asparagus liquid and milk.
• Stir constantly over low heat until sauce thickens and bubbles.
• Add cooked ham and seasonings.
• Gently stir in asparagus spears; heat through but do not boil.
• Serve in preheated serving dish.

COD AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

EASY WHITE CLAM SAUCE (WITH A KICK)!

Steps:

• Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown).
• Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent.
• Add reserved clam juice, and simmer for 15-20 minutes.
• Add whipping cream and simmer over low heat until hot, but do not let come to a boil.
• Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated.
• Serve over pasta and top with shredded parmesan. Asiago works as well!
• Enjoy with your crusty bread dipped in the juice!

BAKED BACALHAU / SALTED COD

Steps:

• Preheat oven to 375 degrees.
• Place potatoes in a large pot of water bring to a boil, and cook for 5 minutes and remove placing on towels to air dry.
• Drizzle 1/4 cup olive oil in a large heavy bottom pan Saute garlic for 30 seconds and stir in potatoes, then sliced onions and peppers.
• Mix salt pepper, parsley and paprika together.
• Season the vegetables with 3/4 of the mix.
• Season the cod with the remaining spice mix.
• Nestle the cod in between the vegetable mix.
• Drizzle with Olive oil and add white wine.
• Place in the oven and cook for 30 minutes or until its all cooked through.
• Toss the mixture every once or twice so that all flavours get incorporated.
• Raise oven to 425. Toss and top with olives baking for 10 more minutes.
• Enjoy!

BAKAILAO KASKERA COD IN WHITE SAUCE WITH CLAMS WHITE ASPARAGUS

Steps:

• Using 1/2 cup of the flour, dredge fish, shaking off excess.
• Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and red pepper flakes, cooking until garlic begins to color, about 30 seconds.
• Add fish, cook for another 2 minutes, turn filets over.
• Add clams, cover and cook until shells open, 8-10 minutes.
• Discard any clams that didn't open.
• Transfer cod and clams to a dish and set aside.
• Return skillet with juices to medium heat.
• Add reserved asparagus liquid and wine to skillet, bring to a simmer.
• Whisk in remaining flour, simmer until slightly thickened, about 2 minutes.
• Stir in 1 tsp of the parsley.
• Return clams and cod to skillet, add asparagus spears and cook until all are heated through, 4-5 minutes.
• Divide sauce between 4 plates. Arrange 1 piece of fish, evenly divide clams and asparagus between plates.
• Place one egg portion on each plate. Garnish with remaining parsley.