PACIFIC COD AND CLAM CACCIUCCO
Provided by Anne Burrell
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Heat a stock pot, lightly coated with olive oil, over medium heat. Add the onion, celery, garlic and salt, to taste, and sweat for 3 to 4 minutes. Stir in the fish bones and shrimp shells and fill the pot with water. Add the bay leaves and thyme and bring to a boil. Lower the heat and simmer for 20 minutes. Strain the liquid into a bowl and reserve. Voila! Fishstock!
- For the tomato broth:
- Heat a large saucepan, lightly coated with olive oil, over medium heat. Add the onions, fennel, celery and a large pinch of salt. Cook the veggies until soft and very aromatic, about 8 to 10 minutes. Add the garlic and crushed red pepper and cook for another 3 to 4 minutes. Stir in the wine and reduce by half. Season with salt. It's important to season all along the way.
- Add 2 quarts of fish stock and the saffron. Stir in the pureed tomatoes, thyme and bay leaves. Season with salt and cook for 20 to 30 minutes. The final broth should be a very pretty and flavorful soup. Taste and add salt, if needed. Remove and discard the thyme bundle and bay leaves. Reserve.
- Heat a straight sided saute pan, lightly coated with olive oil, over high heat. Season the cod with salt, add it to the pan and brown it on all sides. Remove the cod from the pan to a large plate and reserve.
- Drain the fat from the pan and add the clams and about 4 cups of the tomato broth. Cover and cook until the clams open, about 3 to 4 minutes. Add the shrimp and cod along with the beans and the escarole. Cover and cook until the cod and shrimp are cooked through and the escarole is wilted. If at any point the soup has cooked down too much, add more tomato broth.
- For the toast:
- Preheat grill. Place bread slices on grill and toast on both sides. Remove and rub with garlic. Drizzle with olive oil and cut in half.
- To assemble:
- Remove the cod, clams and shrimp from the pan and put in a bowl. Spoon the beans and escarole into serving bowls. Ladle in the tomato broth and arrange the cod, clams and shrimp on the beans and escarole. Drizzle with olive oil and sprinkle with fennel fronds. Serve 2 grilled bread slices with each serving.
- Fantasico!!!
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pulock datta
[email protected]I followed the recipe exactly, but my dish didn't turn out as good as I expected. The fish was overcooked and the broth was too salty.
saiyad hamid ali
[email protected]This recipe is a bit bland for my taste. I would recommend adding more spices and herbs to give it more flavor.
Brandy Kinder
[email protected]I'm not a fan of fennel, so I omitted it from this recipe. The dish still turned out great, but I think it would have been even better with the fennel.
Md Naim Ali
[email protected]This dish is a bit pricey to make, but it's definitely worth it for a special occasion. I served it at my last dinner party, and everyone raved about it.
Nkunde Estel
[email protected]I made this recipe exactly as written, and it turned out perfectly. The only thing I would change is to add a little more salt and pepper to taste.
Gajanan Gajanan
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and impressive dish that your friends and family will love.
Hambali Sophie
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The cod and clams were cooked perfectly, and the broth was flavorful without being too fishy.
Aziza Alm
[email protected]The broth in this dish is absolutely amazing. It's so flavorful and rich, I could drink it by itself!
K.N Ngobeni
[email protected]I wasn't sure how I felt about the fennel in this recipe, but I'm so glad I decided to try it. It added a subtle sweetness and anise flavor that really complemented the other ingredients.
Afridi Business
[email protected]This dish is perfect for a special occasion, but it's also easy enough to make for a weeknight meal. I served it with some crusty bread and a simple salad, and it was a hit!
Uzi Pari
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to get a delicious and healthy meal on the table without a lot of fuss.
Jesse Palos
[email protected]I was a bit skeptical about the combination of cod and clams, but I was pleasantly surprised by how well they worked together. The fish was flaky and tender, while the clams were plump and juicy.
Bhim Dhami
[email protected]This dish is so easy to make, yet it tastes like it came from a fancy restaurant. I highly recommend it to anyone who loves seafood.
Mckenzie Murphey
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of cod, clams, and vegetables in a flavorful broth is simply irresistible.
mudaser jutt
[email protected]This Pacific cod and clam cacciucco recipe was a hit with my family! The fish and clams were cooked perfectly, and the broth was flavorful and rich. I especially loved the addition of the fennel and orange zest, which gave the dish a bright and refre