Portuguese Cod with Clams and Shrimp Recipe: Easy & Authentic
This vibrant Portuguese Cod with Clams and Shrimp (Bacallau com Ameijoas e Camarão) brings the Atlantic coast to your kitchen. Succulent salt cod loins simmer in a rich, aromatic tomato and white wine reduction, finished with briny clams and snap-tender shrimp. It is a healthy Mediterranean meal that delivers professional-grade flavor with simple techniques, perfect for anyone seeking an authentic seafood cataplana experience at home.
Ingredients
Directions
- Place the clams in salted water for 2–3 hours to release any sand.
- In a large skillet, heat 1 tbsp of olive oil and sauté the shrimp on both sides, then set them aside.
- Add the remaining 1 tbsp olive oil to the skillet.
- Cook the fresh cod loins for 5–6 minutes on each side, then set them aside.
- Without cleaning the skillet, add the onion, garlic, and bell pepper and sauté over low heat until softened.
- Stir in the crushed tomatoes and cook for 5 minutes.
- Sprinkle in the flour and mix well to thicken slightly.
- Add the seafood stock and white wine, stirring well.
- Let the mixture simmer over low heat for 15 minutes to reduce and concentrate the flavors.
- Return the cod loins to the skillet.
- Drain and rinse the clams, then add them to the skillet.
- Cover with a lid and let the clams open.
- Once the clams are open, add the shrimp back in.
- Cook for another 5–6 minutes.
- Garnish with chopped parsley and serve hot with white rice or boiled potatoes.
Adapted from a Recipe by: Sobre Mesas de Portugal
Nutritional Facts (Per Serving)
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