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Portuguese Black Cod With Orzo and Clams
4 1 inch slices good, sturdy bread
1 clove garlic, peeled
extra virgin olive oil
1/2 pound smoked Portuguese chorizo sausage
1 cup white wine
2 tomatoes, peeled, seeded and finely chopped, about 1 cup
1 pound fresh Manila clams
4, 4 ounce black cod fillets or sea bass fillets
salt and freshly ground pepper
1 to 1 1/2 cups cooked orzo
1/4 pound spinach, stems removed
Preheat oven to 400 degrees. Grill or toast bread on both sides. Rub one side of toast with garlic and drizzle with olive oil. Place a slice in
individual deep pasta bowls.
Peel off sausage skin and cut sausage into 1/2 inch pieces. Put in a large stock pot with wine. Bring to a boil. Add tomatoes and clams. Cover, lower heat, and steam clams until they open, about 10 minutes. Remove from heat.
Oil a baking dish and put in cod. Brush fillets with oil and season with salt and pepper. Bake until fish is cooked, about 12 minutes. Remove from oven. Cover loosely with aluminum foil to keep fillets warm. To the clam mixture, add the orzo and spinach. Cover and bring to a boil. Stir once or twice and remove from heat.
To assemble, place a cod fillet on top of toast in each bowl. Distribute clam mixture evenly among the 4 bowls and serve.
Serves 4.
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Portuguese Black Cod With Orzo and Clams
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Category: Recipes
Prep Time: Cook Time: Total Time:
Portuguese Black Cod With Orzo and Clams
4 1 inch slices good, sturdy bread
1 clove garlic, peeled
extra virgin olive oil
1/2 pound smoked Portuguese chorizo sausage
1 cup white wine
2 tomatoes, peeled, seeded and finely chopped, about 1 cup
1 pound fresh Manila clams
4, 4 ounce black cod fillets or sea bass fillets
salt and freshly ground pepper
1 to 1 1/2 cups cooked orzo
1/4 pound spinach, stems removed
Preheat oven to 400 degrees. Grill or toast bread on both sides. Rub one side of toast with garlic and drizzle with olive oil. Place a slice in
individual deep pasta bowls.
Peel off sausage skin and cut sausage into 1/2 inch pieces. Put in a large stock pot with wine. Bring to a boil. Add tomatoes and clams. Cover, lower heat, and steam clams until they open, about 10 minutes. Remove from heat.
Oil a baking dish and put in cod. Brush fillets with oil and season with salt and pepper. Bake until fish is cooked, about 12 minutes. Remove from oven. Cover loosely with aluminum foil to keep fillets warm. To the clam mixture, add the orzo and spinach. Cover and bring to a boil. Stir once or twice and remove from heat.
To assemble, place a cod fillet on top of toast in each bowl. Distribute clam mixture evenly among the 4 bowls and serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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