Posted on in Seafood Recipes

Salt Cod with Clams and Shrimp Recipe

Salt cod with clams and shrimp (Bacalhau Fresco com Amêijoa e Camarão), is a flavorful dish featuring fresh cod, seafood, and savory sauce.
5 out of 5 with 2 ratings
Views: 1691

Preparation time 15 min
Cooking Time 50 min
Ready In3 h 5 min
Level of DifficultyEasy
Servings4

Ingredients

4 salt cod loins (previously soaked in water to remove the salt)7 oz (200 g) clams8–10 shrimp1 chopped onion2 minced garlic cloves1 green bell pepper, cut into strips2 ripe tomatoes, peeled and crushed1 cup (8 fl oz / 250 ml) seafood stock1 cup (8 fl oz / 250 ml) white wine (optional)2 tbsp olive oil1 tbsp all-purpose flour (to thicken)Salt and pepper to tasteChopped parsley
4 salt cod loins (previously soaked in water to remove the salt)7 oz (200 g) clams8–10 shrimp1 chopped onion2 minced garlic cloves1 green bell pepper, cut into strips2 ripe tomatoes, peeled and crushed1 cup (8 fl oz / 250 ml) seafood stock1 cup (8 fl oz / 250 ml) white wine (optional)2 tbsp olive oil1 tbsp all-purpose flour (to thicken)Salt and pepper to tasteChopped parsley
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Preparation

  1. Place the clams in salted water for 2–3 hours to release any sand.
  2. In a large skillet, heat 1 tbsp of olive oil and sauté the shrimp on both sides, then set them aside.
  3. Add the remaining 1 tbsp olive oil to the skillet.
  4. Cook the fresh cod loins for 5–6 minutes on each side, then set them aside.
  5. Without cleaning the skillet, add the onion, garlic, and bell pepper and sauté over low heat until softened.
  6. Stir in the crushed tomatoes and cook for 5 minutes.
  7. Sprinkle in the flour and mix well to thicken slightly.
  8. Add the seafood stock and white wine, stirring well.
  9. Let the mixture simmer over low heat for 15 minutes to reduce and concentrate the flavors.
  10. Return the cod loins to the skillet.
  11. Drain and rinse the clams, then add them to the skillet.
  12. Cover with a lid and let the clams open.
  13. Once the clams are open, add the shrimp back in.
  14. Cook for another 5–6 minutes.
  15. Garnish with chopped parsley and serve hot with white rice or boiled potatoes.

Recipe & Photo Credit: Sobre Mesas de Portugal

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