Cod Puttanesca with Clams, Broccoli & Brown Rice Recipe

Name: 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 liters (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 1/2 ml (1/2 teaspoon) dried thyme; 1 bay leaf; 5 ml (1 teaspoon) capers; Freshly ground black pepper; 2 1/2 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

www.thecookscook.com

Perfect Cod Puttanesca recipe - Clams, Broccoli Rabe and Brown Rice combined for a unique taste!

View full recipe on www.thecookscook.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.thecookscook.com.

Share this recipe:

Cooking tools:

Rice cooker
Steamer basket
Saute pan
Skillet
Serving bowl
Serving platter
Spatula
Chef's knife
Cutting board
Wooden spoon
Stove

Ingredients

30 cm (12-inch) covered saute pan, for the tomato sauce
Rice cooker with 2 liter (2.3 quarts) steamer insert
2 liters (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 1/2 ml (1/2 teaspoon) dried thyme
1 bay leaf
5 ml (1 teaspoon) capers
Freshly ground black pepper
2 1/2 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