So, its March and its snowing here on the Jersey Shore. I'm not mad, but come on! I hate to be one of those weather-talkers, but spring has been peeking its little head out here and there and ... what a tease!
Anyway, I love this dinner on days like this because it too, is kind of a tease. A good briny clam will always bring the summer into your kitchen, while the tomato-y broth is cozy and warm.
- 4 cod fillets, about 1 lb in total
- 8-10 clams, scrubbed
- Canned tomatoes, 28 oz
- Chicken broth, about 1 cup
- White wine, about 1 cup
- garlic, 4-5 cloves, chopped
- 2 carrots, peeled & chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 6-8 small potatoes
- Old Bay seasoning, 1 tbsp
- Hot sauce, 2-3 shakes
- olive oil, 2 tbsp
- salt & pepper
- Crusty bread or garlic bread for dipping (optional, but not really optional)
1. In a large pot over medium high heat, swirl olive oil. Add potatoes, carrots, celery and onion. Season with salt & pepper. Cook for 8-10 minutes.
2. Add garlic, Old Bay and hot sauce and cook another 3-5 minutes. Add wine, cook for another 3 minutes.
3. Add tomatoes, broth and heat to boiling then reduce heat to medium and let simmer for 5-8 minutes. Add salt & pepper to season. Taste!
4. Add cod fillets to the pot and cook 4-5 minutes until opaque. Add clams to the pot and cover. Let cook 5-8 minutes until clams are open.
5. Stir pot, removing any clams that did not open.
6. Add chopped parsley and serve.
** don't forget the crusty bread.
xo & a pinch