Cod Puttanesca with Clams, Broccoli Rabe, and Magic Brown Rice

This dinner is great for entertaining because you can prepare it mostly in advance, and when the fish is ready there is no rush to prevent overcooking. It is nice served warm and doesn’t have to be piping hot, especially in summer. If you like wine, this meal goes well with dry white wine and its flavor is strong enough to stand up to a fruity red. I actually had mine with a Cascara iced beverage that my kids brought in from Mexico. It is made from the coffee berry and even without sweetener, tastes sweet and delicious, fruity, like a fine wine and dry like unsweetened iced tea. It packs a mild caffeine buzz. I don’t think it is available yet in the United States.

Ingredients

Equipment needed:

•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
•Freshly ground black pepper
•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
•Freshly ground black pepper
•15 ml (1 tablespoon) finely chopped white potato
•30 ml (2 tablespoons) dry vermouth
•5 ml (1 teaspoon) capers

For the tomato sauce:

•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

For the brown rice:

•237 ml (1 cup) raw dry brown rice
•710 ml (3 cups) bottled spring water or filtered water*

For the broccoli rabe:

•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
•Freshly ground black pepper
•1 bunch broccoli rabe, rinsed and cut into 5 cm (2-inch) pieces

For the clams and cod:

•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
•Freshly ground black pepper
•15 ml (1 tablespoon) finely chopped white potato
•30 ml (2 tablespoons) dry vermouth
•5 ml (1 teaspoon) capers

*I have found that pure spring water or filtered water provides much better flavor than even the best-tasting tap water.

Preparation

1. For the tomato sauce: In a large saute pan over medium heat, heat the olive oil and saute the onions until translucent, about 3 minutes. Reduce heat to low, add garlic, and stir for 1 minute. Add tomatoes, parsley, oregano, basil, thyme, bay leaf, and capers. Season generously with black pepper. Add hot peppers, celery, and olives.
Simmer for at least 1 hour, stirring every 20 to 30 minutes; for the most mellow flavor, simmer over very low heat for about 3 hours. Remove from heat and set aside.
For the brown rice: Put dry rice into a rice cooker and add the spring water. Cook according to appliance directions, and keep warm until serving. While the rice is cooking, prepare the broccoli rabe.

For the broccoli rabe: In a large skillet over low heat, warm the olive oil and add the garlic. Saute until soft and fragrant but not brown, 2-3 minutes. Add sun-dried tomatoes, stir, and remove from heat. Season to taste with black pepper. Pour into a serving bowl and set aside the unwashed skillet.

Place the broccoli rabe into a steamer and cook just until bright green and the stalks are tender, 3-5 minutes; be careful not to overcook. Add to the serving bowl and mix well; cover and set aside.

For the clams and cod: Return the pan of tomato sauce to low heat, and add the clams; they should open after about 4 minutes. Meanwhile, season the cod fillets with paprika and black pepper. Return the skillet to medium heat and heat until a drop of water tossed in bounces up. Add the fillets with seasoning facing up and allow to sizzle for 1 minute. Add capers, potatoes, and vermouth, tilting the pan to allow the vermounth to cover the bottom. Cover and cook over low heat until the fish is white, opaque, and flaky, 3-4 minutes.

To plate and serve: Using spatulas, transfer the fish to a deep warmed platter. Top with tomato sauce and the opened clams. Serve the broccoli rabe on the side.

About the author

Steve’s entire professional career has involved selling high quality cookware and chef’s tools. He worked with and dined with Craig Claiborne and Dr. Ernesto Illy. He has insisted on quality and personally tested all his products. In addition to hosting retail events he has trained instructors at CIA, Peter Kump and Natural Gourmet Cooking School.

Steve Sloane

Steve’s entire professional career has involved selling high quality cookware and chef’s tools. In addition to hosting retail events he has trained instructors at CIA, Peter Kump and Natural Gourmet Cooking School.