Pacific Cod And Clam Cacciucco
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 large
Onion (sliced)2 stalks
Celery (diced)1 clove
Garlic1
Salt1 pinch
Crushed Red Pepper2 cups
White Wine1.5 cups
Cannellini Bean (cooked)Directions:
1
For the fish stock: Heat a stockpot, lightly coated with olive oil, over medium heat
2
Add the onion, celery, garlic and some salt, and sweat for 3 to 4 minutes
3
Stir in the fish bones and shrimp shells, and fill the pot with water
4
Add the bay leaves and thyme and bring to a boil
5
Lower the heat and simmer for 20 minutes
6
Strain the liquid into a bowl and reserve
7
Voila! Fish stock! For the tomato broth: Lightly coat a large saucepan with olive oil and heat over medium heat
8
Add the onion, fennel, celery and a large pinch of salt
9
Cook the veggies until soft and very aromatic, 8 to 10 minutes
10
Add the garlic and crushed red pepper and cook for another 3 to 4 minutes
11
Stir in the wine and reduce by half
12
Season with salt
13
(It's important to season all along the way
14
) Add 8 cups of the fish stock and the saffron
15
Stir in the tomatoes, thyme and bay leaves
16
Season with salt and cook for 20 to 30 minutes
17
The final broth should be a very pretty and flavorful soup
18
Taste and add salt as needed
19
Remove and discard the thyme bundle and bay leaves
20
For the stew: Heat a straight-sided saute pan, lightly coated with olive oil, over high heat
21
Sprinkle the cod with salt, add it to the pan and brown it on all sides
22
Remove to a large plate and reserve
23
Drain the fat from the pan and add the clams and about 4 cups of the tomato broth
24
Cover and cook until the clams open, about 3 to 4 minutes
25
Add the shrimp and cod along with the beans and the escarole
26
Cover and cook until the cod and shrimp are cooked through and the escarole is wilted
27
If at any point the soup has cooked down too much, add more tomato broth
28
For the toast: Preheat a grill
29
Place ciabatta slices on grill and toast on both sides
30
Remove and rub with garlic
31
Drizzle with olive oil and cut in half
32
To assemble: Remove the cod, clams and shrimp from the pan and put in a bowl
33
Spoon the beans and escarole into serving bowls
34
Ladle in the tomato broth and arrange the cod, clams and shrimp on top of the beans and escarole
35
Drizzle with olive oil and sprinkle with fennel fronds
36
Serve two grilled bread halves with each serving
37
Fantastico!!!