Cod And Clams In Coconut Nage Food

COD AND CLAMS IN COCONUT NAGE

Steps:

• Place cod on a platter, pour 2 tablespoons lime juice over it and season with salt and pepper. Cover and refrigerate 2 hours.
• Heat oil in a large sauté pan. Add garlic, ginger, jalapeño and fennel and cook over low heat until ingredients are soft. Add wine, bring to a simmer, add clams, cover and cook until clams open, 5 minutes or so. Use a slotted spoon to remove clams in their shells to a bowl. Cover.
• Add coconut milk to pan; bring to a slow simmer. Add fish in a single layer (it should be nearly submerged). Cook about 8 minutes, until fish is just done. Use a slotted spoon or spatula to transfer fish to each of 6 soup plates. Add a scoop of rice to each plate. Return clams to pan, bring to a simmer, add remaining lime juice and check seasonings. Place 3 clams in each dish, ladle coconut broth over each portion, sprinkle with mint and serve.

PACIFIC COD AND CLAM CACCIUCCO

Steps:

• Heat a stock pot, lightly coated with olive oil, over medium heat. 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. 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!
• For the tomato broth:
• Heat a large saucepan, lightly coated with olive oil, over medium heat. Add the onions, fennel, celery and a large pinch of salt. Cook the veggies until soft and very aromatic, about 8 to 10 minutes. 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.
• 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. Remove and discard the thyme bundle and bay leaves. Reserve.
• 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. Remove the cod from the pan to a large plate and reserve.
• 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. 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.
• For the toast:
• Preheat grill. Place bread slices on grill and toast on both sides. Remove and rub with garlic. Drizzle with olive oil and cut in half.
• To assemble:
• 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. Drizzle with olive oil and sprinkle with fennel fronds. Serve 2 grilled bread slices with each serving.
• Fantasico!!!

CLAMS IN SPICY COCONUT-LIME BROTH

Steps:

• Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

COCONUT BROTH CLAMS RECIPE BY TASTY

Steps:

• Pick through the clams and discard any that are open and do not close when firmly tapped-these clams are dead and should not be eaten. Add the rest to a colander.
• Rinse and scrub the remaining live clams to remove any sand or barnacles from the shells.
• Fill a bowl large enough to fit the colander with cold water and 3-4 tablespoons of salt for every 6 cups (1.5 liters) of water. Place the colander in the bowl of salt water and soak the clams for at least 1 hour, up to overnight, so they release any grit and sand. The colander allows the grit to fall to the bottom of the bowl. Live clams will filter the water while they push out any impurities in the process.
• Transfer the clams in the colander to another large bowl of fresh water to desalt for 15-30 minutes.
• Grill the bread: Slice the sourdough baguette into ½-inch (1 cm) pieces.
• Brush each slice with olive oil and sprinkle with salt.
• Toast the bread on a grill pan over medium-high heat until golden brown and crusty, about 2 minutes per side. Set aside.
• Make the coconut broth: Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.
• Firmly tap the lemongrass stalks with a wooden spoon to bruise, which helps release aroma and flavor during cooking. Trim the ends, then slice into approximately 4-inch (10 cm) pieces.
• Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.
• Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.
• Add the brown sugar, fish sauce, vegetable broth, and coconut milk. Bring to a boil.
• Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them.
• Discard the lemongrass stalks and divide the clams and broth between serving bowls. Garnish with scallions and cilantro and serve with the grilled bread for dipping.
• Enjoy!