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- Slice the onions into fine rings and put them in a heavy, flameproof casserole or saucepan, with the oil and garlic. Sauté gently until they are soft but not brown, then add the balsamic vinegar and the stock. Cover and cook over a moderate heat for about 10-15 minutes until the stock has almost evaporated and become slightly syrupy, but watch that it doesn’t burn.
- Now add the tomatoes and coriander and cook for a further 10 minutes to reduce slightly. Taste for seasoning.
- Cut the cod into large cubes and add, with the clams, still in their shells, to the sauce. Cover and cook gently for 6–7 minutes until the cod is cooked and the clams have opened. Discard any clams that are still closed. Add a few grinds of black pepper and serve with rice or buttered potatoes.
Chicken stock can be used as an alternative to fish stock, if you wish.
New potatoes with butter and herbs can be used as an alternative to Basmati rice, if you wish.
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