CIO-FILIPINO
Steps:
- For the broth: Heat a large pot over medium heat and add a generous swirl of olive oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic, celery, fennel bulb, clam juice, tomato puree, wine, salt, pepper, anchovy paste, red pepper flakes, bay leaf, star anise and saffron. Bring the mixture to a boil, and then reduce the heat and simmer 30 minutes.
- For the cod: Preheat the oven to 400 degrees F. Sprinkle the cod with salt, pepper and paprika and wrap each piece in a slice of prosciutto.
- Heat a large oven-proof skillet over medium-high heat and add a swirl of olive oil. Sear the cod on both sides until the prosciutto is crisped. Transfer the skillet to the oven and bake the cod until cooked through, 10 to 12 minutes. (If the cod does not fit in the skillet in one batch, cook in two batches and transfer to a baking sheet to finish in the oven.)
- Add the clams to the tomato broth and cook until the clams open, about 5 minutes. Discard any clams that don't open. Discard the bay leaf and star anise.
- Place 1 cod piece in a shallow serving bowl and ladle some broth around the cod. Garnish with a few clams, diced tomato, fennel fronds and chopped parsley. Repeat with the remaining cod and broth. Serve warm.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Maisie Fletcher
[email protected]I can't wait to make this dish again. It's so good!
Zamani MCHUNU
[email protected]This dish is a great way to introduce Filipino cuisine to people who have never tried it before.
randy donofrio
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
R M
[email protected]I served this dish with rice and it was the perfect meal. The rice soaked up all the delicious sauce.
avery paul
[email protected]The sauce in this dish is amazing. It's so flavorful and rich.
slman farsi
[email protected]I love the way the chicken is cooked in this dish. It's so tender and juicy.
katelyn macwilliams
[email protected]This dish is a bit spicy, but it's not too hot. It's the perfect amount of spice for me.
Kalli Neason
[email protected]I made a few substitutions to this recipe and it still turned out great. I used boneless, skinless chicken thighs instead of chicken breasts and I added a few more vegetables.
Adewuyi Adekunle
[email protected]I made this dish exactly as the recipe said and it turned out perfectly. I highly recommend this recipe.
Gayanu Limbu
[email protected]This dish is a great way to use up leftover chicken. It's also a great dish to make for a weeknight meal.
Sanju Dilki
[email protected]I love the simplicity of this dish. It's made with a few simple ingredients, but the flavors are incredible.
orumgbe samson
[email protected]I've made this dish several times and it always turns out great. It's a keeper!
Zuhaira Khan
[email protected]This is my new favorite Filipino dish! It's so easy to make and the results are amazing.
Kayla Temple
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it and asked for the recipe.
kitykatking 999
[email protected]This dish was absolutely delicious! The flavors were perfectly balanced and the chicken was so tender. I will definitely be making this again.