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Wolf Fish And Littleneck Clams In Almond-Tomato Sauce

Type: Main Course
Courses: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlOlive oil - plus
  More for brushing the wolf fish
1 tablespoon 15mlChopped garlic
1   Hot pepper flakes
1 cup 62g / 2.2ozSliced Spanish onion
12   Canned whole peeled tomatoes - seeded, and
  Roughly chopped
1/2 cup 118mlCapers
1/2 cup 46g / 1.6ozSkinned whole almonds - roughly chopped
1/2 cup 118mlSliced basil
1 teaspoon 5mlChopped thyme
1 teaspoon 5mlSugar
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
4   Center-cut wolf fish fillets - (6 oz ea)
12   Littleneck clams
  Serving Suggestion
  Smashed potatoes

Recipe Instructions

Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)

Preheat the oven to 375 degrees.

Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush wolf fish with oil and season with salt and pepper. Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes. Serve with smashed potatoes.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C36) - from the TV FOOD NETWORK

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