Wolf Fish And Littleneck Clams In Almond-Tomato Sauce
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Garlic (chopped)1 cup
Onion (sliced spanish)1 cup
Capers1 cup
Basil (sliced)1 tsp
Thyme (chopped)1 tsp
SugarDirections:
1
Heat the oil in a saucepan over medium heat
2
Add the garlic and pepper flakes and cook, stirring, until lightly browned
3
Add the onion and cook, stirring, until soft, about 10 minutes
4
Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper
5
Simmer for 10 minutes
6
(The sauce can be prepared 1 day ahead
7
) Preheat the oven to 375 degrees F
8
Put the almond-tomato sauce in the bottom of an ovenproof casserole dish
9
Lightly brush wolf fish with oil and season with salt and pepper
10
Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge
11
Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes
12
Serve with smashed potatoes