Cod Puttanesca with Clams, Broccoli & Brown Rice Recipe

Ingredients

• 30 cm (12-inch) covered saute pan, for the tomato sauce
• Rice cooker with 2 liter (2.3 quarts) steamer insert
• 2 liter (2.3 quarts) steamer, for the broccoli rabe
• 30 cm (12-inch) skillet, for the broccoli rabe and cod
• 59 ml (1 ounce) extra-virgin olive oil
• 118 ml (1/2 cup) chopped onion
• 3 cloves garlic, sliced
• 793 grams (28-ounce) can organic chopped tomatoes in juice
• 118 ml (1/2 cup) chopped parsley
• 5 ml (1 teaspoon) dried oregano
• 5 ml (1 teaspoon) dried basil
• 2.5 ml (1/2 teaspoon) dried thyme
• 1 bay leaf
• 5 ml (1 teaspoon) capers
• Freshly ground black pepper
• 2.5 ml (1/2 teaspoon) Italian hot peppers in oil or 1/4 teaspoon hot red pepper flakes
• 71 ml (1/2 cup) chopped celery
• 6 green and/or black pitted olives, chopped
• 237 ml (1 cup) raw dry brown rice
• 710 ml (3 cups) bottled spring water or filtered water*
• 59 ml (2 ounces) extra-virgin olive oil
• 4 cloves garlic, chopped
• 59 ml (1/4 cup) sliced sun-dried tomatoes packed in oil, drained
• 1 bunch broccoli rabe, rinsed and cut into 5 cm (2-inch) pieces
• 6 Littleneck or Cherrystone clams, rinsed and brushed
• 907 grams (2 pounds) cod, rinsed, dried, and trimmed into large pieces
• 1.3 ml (1/4 teaspoon) hot paprika
• 15 ml (1 tablespoon) finely chopped white potato
• 30 ml (2 tablespoons) dry vermouth