COD FILLET WITH MUSSELS TOMATOES & TOSTITA TOMATO JAM AND CRAB SALAD APPITIZER

TOSTITAS
Twice fried unripe plantains
If you cut a lot keep 'em in salt water top prevent oxygen browning.

Peel Plantain & cut in 1” long sections
Stand on ends & Fry in hot oil till golden on each end.
Cool
Smash flat 1/4” - 3/8” thick
Fry hot till caramel color
Drain on paper
Serve Hot.



TOMATO JAM

One pound of dried tomatoes
1 cup sugar
1 tablespoon honey
2 teaspoons minced garlic
1/4 teaspoon ground coriander
1 seeded Habanera pepper
1/2 tsp Mustard
Salt pepper to taste

1/4 cup apple cider vinegar
Chop tomatoes
Place all ingredients in a Stainless Steel pot
Cover and bring to a boil.
Lower to a simmer;
Covered or not you are going to need more fluid. I use white wine, Sherry works you can use water.
Cook till it’s thick and jam-like. ( I cheat and about 30 minutes in use the food processor)
Cool. The jam will yield about 1 1/2 cups.





CRAB SALAD

1 Pound lump crab
1/2 @ yellow orange red sweet pepper finely diced ( save the other halves for the clams / cockles)
4 Serrano peppers (remove & discard seeds and white material) dice super fine
Zest form a lime
Juice of the lime
splash of EVOO
chopped cilantro
Salt and pepper
mix

When plating serve as follows
Tostitos on bottom, spread with tomato jam, piled crab-salad on top.





COD WITH CLAMS PEPPERS AND TOMATOES

2 big cod fillets
EVOO
6 cloves Garlic thinly sliced
1 large Valencia onion: Frenched
24 Clams or Cockles
8 Tomatoes blanched quartered and peeled
1-2 @ red orange yellow sweet peppers
White wine
Cilantro


Soak clams in icy salt water with a tablespoon of corn meal in it to get the sand out of the clams. They eat the corn meal and squirt out the sand.

Put about half an inch of olive oil in a large fry pan and Sauté the garlic & onion in oil to extract the flavor toss the garlic when golden

Remove the garlic and onion from the oil letting excess oil drain back.
Reserve the Garlic and onion for the clams/cockles.
Tear or Chop the left over sweet pepper halves into inch-ish size chunks Strips work too.

Put the peppers onions and garlic in a steamer with about ½” of white wine and put onto simmer.
Put the cod in the hot garlic and onion infused oil and sauté it hot. Leave till it’s golden one side and flip. This takes mere minutes. Don’t fuck with the cod or you’ll break it up & don’t over cook or you’ll break it up. If you are thermometer freak watch temp after flipping and seek 140 Degrees F inside temp.

Meanwhile After you flip the cod:
Put clams or cockles and quartered tomatoes the wine and garlic when full steam is available Steam till they open the salt pepper them


Serving:

TOSTOITAS
you may have to keep them warm – or reheat- in an oven they should be hot.
Serve by spreading with Tomato Jam and then the crab salad piled on.


COD WITH CLAMS AND TOMATOES
Plate the cod in the center of a big plate with the clams and tomatoes Onion garlic and peppers round about drizzle with some of the liquid from the clam pan.