Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Main course
  • Beef
  • BBQ & Pic-Nic
  • Chicken
  • Fish
  • Shellfish
  • Turkey
  • Steaks
  • Veal
  • Lamb
  • Pork
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only


      RECIPE TITLE "Spanish-Style Roasted Cod and Littleneck Clams on Potato Slices"
    recipe from Harvest, Celebrating the Bounty of the Seasons
    courtesy of

    yieldsServes 2 to 4time---difficultymoderate


    • 4 teaspoons olive oil
    • 1 pound potatoes, preferably Yukon Gold, peeled and thinly sliced
    • Salt and freshly ground black pepper to taste
    • 2 teaspoons chopped fresh thyme
    • 1 pound fresh cod, haddock or halibut fillets
    • Pinch of red chile flakes (optional)
    • 1 tablespoon homemade breadcrumbs or store bought
    • 1 tablespoon unsalted butter, cut into small cubes
    • 1 1/2 dozen littleneck or mahogany clams, scrubbed clean (about 2 pounds)
    • 3 tablespoons chopped fresh parsley (optional)


    Position a rack in the middle of the oven and preheat the oven to 400 degrees F.

    Grease the bottom of a large (about 14-inch) gratin dish, ovenproof skillet, or earthenware dish with 1 teaspoon of the oil. Arrange the potato slices in an overlapping pattern to create one layer. Season liberally with salt and pepper and 1 teaspoon of the thyme. Brush the top with 2 teaspoons of the oil and bake for 20 minutes.

    Remove the potatoes from the oven and raise the temperature to 450 degrees F. Place the cod fillets on top of the potatoes and brush with the remaining teaspoon of oil. Season with salt, pepper, the remaining teaspoon of thyme, and the chile flakes, if you want to give the dish a spicy bite. Sprinkle with the breadcrumbs and top with the butter cubes. Place the clams around the cod. Roast the fish for 10 minutes. Remove from the oven and carefully flip the clams over to release their juice, without disturbing any of the potatoes. Roast another 5 to 8 minutes, or until the clams have just opened and the fish is opaque. Remove from the oven; baste the top of the fish with the clam juices and serve immediately, sprinkled with the parsley.

    HOT! We recommend:

    Harvest, Celebrating the Bounty of the Seasons
    Our latest autographed cookbook is based on the idea that freshly harvested food, from the sea or land is the best. Whether you garden or fish yourself or find ingredients at a local market, these recipes create delicious dishes full of simple New England style and good taste. From the “World’s Best Fried Clams” to “Plum and Peach Crostada” each recipe is a winner. Many feature information on choosing ingredients and tips for serving. Over 150 stunning, full-color image accompany the 125 recipes. Co-authors, Jim Stott, Jonathan King and Kathy Gunst encourage you to enjoy the fruits of the season to the fullest with Harvest.


    << Back Fish index Print page Top

    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | Home |