SAVORY SELECTIONS
LITTLENECK CLAM CEVICHE
North Coast Seafoods
2
lb littleneck clams, washed well
CEVICHE
¼ cup fresh lime juice
¼ cup red onion, diced ;ne
¼ cup plum tomato, diced ;ne
¼ cup red radish, cut into thin matchsticks
¼ cup fresh cilantro, chopped
½ tsp garlic, chopped
1
to 2 tsp jalapeño pepper, diced ;ne
2
Tbsp olive oil
2
Tbsp reserved clam broth
Prepare the clams: Use a heavy-bottomed stockpot
with a tight-;tting cover. Add ½ inch water and bring
to a boil, then add the clams and cover. Turn heat to
high and cook until all the clams open, 4 to 5 min-
utes. Turn o; heat. Reserve 2 Tbsp broth, then remove
clams to a bowl and refrigerate until cold. Remove
clams from shells, reserving shells. Cut clams into
quarters; place them into bowl.
Prepare the ceviche: Combine the ceviche ingredients
with the clams and mix well. Refrigerate for 1 hour.
Spoon mixture into half shells and serve on ice.
Makes 4 servings.
SHAKSHUKA;STYLE COD
North Coast Seafoods
1
½ to 2 lb cod ;llets, cut in 4 equal portions
1
Tbsp olive oil
1
cup onion, diced
2
cups red bell peppers, seeded and diced ;ne
2
garlic cloves, chopped
2
Tbsp tomato paste
4
oz ;sh (or clam) broth, white wine or water
1
can ( 28 oz) crushed tomatoes in heavy purée
Pinch of sugar
Kosher salt and black pepper, to taste
SPICE MIX
2
Tbsp each kosher salt, sweet paprika and coriander
1
Tbsp cumin
2
tsp each cayenne pepper and turmeric
Prepare the spice mix: Mix all ingredients for the spice mix.
Prepare the cod: Season the cod ;llets with 1 Tbsp spice mix
and set aside. In a large skillet, heat oil over medium-high
heat. Stir in onion, peppers and garlic; cook until softened.
Stir in tomato paste and 2 Tbsp spice mix; cook 2 minutes.
Stir in broth, tomatoes, sugar, salt and pepper. Simmer 10
minutes; add cod (do not submerge). Return to simmer,
cover and cook until cod ;akes easily, 8 to 10 minutes.
Makes 4 servings.
Cover
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