Cod And Clams In Coconut Nage Recipes

COD AND CLAMS IN COCONUT NAGE

Steps:

• Place cod on a platter, pour 2 tablespoons lime juice over it and season with salt and pepper. Cover and refrigerate 2 hours.
• Heat oil in a large sauté pan. Add garlic, ginger, jalapeño and fennel and cook over low heat until ingredients are soft. Add wine, bring to a simmer, add clams, cover and cook until clams open, 5 minutes or so. Use a slotted spoon to remove clams in their shells to a bowl. Cover.
• Add coconut milk to pan; bring to a slow simmer. Add fish in a single layer (it should be nearly submerged). Cook about 8 minutes, until fish is just done. Use a slotted spoon or spatula to transfer fish to each of 6 soup plates. Add a scoop of rice to each plate. Return clams to pan, bring to a simmer, add remaining lime juice and check seasonings. Place 3 clams in each dish, ladle coconut broth over each portion, sprinkle with mint and serve.

TRUE COD AND CLAM STEW

Steps:

• Start by preparing your ingredients for cooking. Wash and scrub the clams, cut the True Cod in 2 inch chunks, slice the Chorizo in 1 inch slices, cut up the bacon strips, chop the onion, and slice the tomatoes in 1/2 inch slices. Heat the oil in a large pan over medium heat. Add the onions, bacon, and Chorizo and saute for about 5 minutes, stirring occasionally. Next add the celery and garlic. Stir and continue to saute for another couple of minutes. Finally, add the tomatoes. Add the Pernod and chicken stock, along with the Anchovy paste, increase the heat to medium high and bring to a boil. Add the Saffron threads, evenly spread the Clams in the pan, and add the True Cod in the same manner. Taste the broth and salt if needed. Add the black pepper, reduce heat to low and cover. Simmer for about 6 more minutes until clams have opened up. Serve this wonderful dish, along with the broth over steamed rice or boiled yellow potatoes (Yukon Gold) and sprinkle with fresh chopped parsley if desired. In addition to the fork, you better have a spoon as well. The broth is absolutely to die for! Enjoy :)

RED CURRY, COCONUT, AND GINGER INFUSED STEAMED CLAMS

Steps:

• Melt the butter in a medium pot over medium heat.
• Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
• Add the red curry paste and the fish sauce.
• Stir the paste until it has thinned out with the butter.
• Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
• Add the clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
• Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
• Serve additional lime wedges on the site.Enjoy!

CLAMS IN SPICY COCONUT-LIME BROTH

Steps:

• Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.