"Pipérade" of Black Cod, Manila Clams & Green Peppers
Serves 4, Cook Time
1⁄3 cup extra-virgin olive oil
4 cloves minced garlic
2 tbsp. flour
1 cup white wine
3 cups fish or clam stock
1 tsp. salt
1 tsp Sazón Tropical
1 lb. green peppers, cut into 1/4" strips (4 cups)
1 large Spanish onion, thinly sliced
4 tbsp. chopped parsley + more for garnish
2 lb. skin-on, boneless cod fillets, cut into large pieces
24 clams, scrubbed
2 tsp ground espelette or a smoked paprika
In a large skillet, heat oil over medium-high heat.
Add garlic, cook, stirring until beginning to brown.
Sprinkle flour, stir to combine.
Add wine, cook, stirring until mixture thickens & reduces slightly.
Add fish stock, salt, sazón, bring to a boil.
Add peppers, onion, and parsley. Spread into even layer on bottom of the pan. Raise heat to high, cover pan, simmer until vegetables are softened.
Uncover & place fish pieces skin side up atop vegetables.
Nestle clams in between fillets.
Cover & cook until fillets are just opaque at center & clams have opened, 5-7 minutes.
Plate: On a platter, scatter vegetables, then place seafood on top. Spoon broth over. Garnish with more parsley & espelette/paprika.
Photo & Recipe by SundayDinnerDiary