Cod in Green Sauce with Clams
– 4 unsalted cod loins
– 1 cup of clams
– 1/2 cup of white wine
– 7/8 cup ml of fish broth
– 4 garlic cloves
– 4 branches of fresh parsley
– 1 tbsp of flour
– 4 tablespoons of García de la Cruz Organic Extra Virgin Olive Oil
- To make this cod in green sauce with clams, we first clean as much dirt off the clams as we possibly can. (There is nothing more unpleasant than finding dirt on your plate!) To do this, fill a bowl with fresh water and salt and let the clams soak for an hour so that they get cleaned and release all the dirt and impurities they have.
- Meanwhile, peel the garlic cloves, cutting them in half to remove the seed, and chop them finely.
- Put a frying pan on the stove with a splash of García de la Cruz Organic Extra Virgin Olive Oil and cook the garlic over low heat until it begins to color slightly.
- Add the flour and cook for a minute while stirring so that it loses its raw flavor and begins to color slightly. Be careful because the flour burns easily.
- Add the wine and turn up the heat a little bit. Cook for a few minutes until the alcohol evaporates.
- Add the broth, which should be hot (not necessarily boiling, but hot). Add salt.
- When the mixture is almost boiling, add the finely chopped parsley and the cod, with the skin facing up.
- After 3 minutes, add the drained clams and let them gradually open.
- After just a few minutes, when all the clams have opened, the dish will be ready. Don’t stop moving the pan while the fish cooks.