Salt Cod with Clams and Shrimp

1. Place the clams in salted water for 2–3 hours to release any sand.
2. In a large skillet, heat 1 tbsp of olive oil and sauté the shrimp on both sides, then set them aside.
3. Add the remaining 1 tbsp olive oil to the skillet.
4. Cook the fresh cod loins for 5–6 minutes on each side, then set them aside.
5. Without cleaning the skillet, add the onion, garlic, and bell pepper and sauté over low heat until softened.
6. Stir in the crushed tomatoes and cook for 5 minutes.
7. Sprinkle in the flour and mix well to thicken slightly.
8. Add the seafood stock and white wine, stirring well.
9. Let the mixture simmer over low heat for 15 minutes to reduce and concentrate the flavors.
10. Return the cod loins to the skillet.
11. Drain and rinse the clams, then add them to the skillet.
12. Cover with a lid and let the clams open.
13. Once the clams are open, add the shrimp back in.
14. Cook for another 5–6 minutes.
15. Garnish with chopped parsley and serve hot with white rice or boiled potatoes.

Recipe & Photo Credit: Sobre Mesas de Portugal