Bacalao, Oyster, Clam Recipe
1st course of the Feast of the Seven Fishes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Bacalao
Soak the bacalao in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt. After soaking, drain and flake the fish into bite-sized pieces.
- 2
Prepare the Clams and Oysters
Scrub the clams under cold running water to remove sand and grit. Rinse the oysters and keep them in their shells.
- 3
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- 4
Cook the Bacalao
Add the flaked bacalao to the skillet and cook for about 5 minutes, stirring occasionally.
- 5
Add Clams and Oysters
Add the clams and oysters to the skillet. Cover and cook for an additional 5-7 minutes, or until the clams and oysters open up.
- 6
Finish and Serve
Stir in freshly chopped parsley, lemon juice, black pepper, and red pepper flakes to taste. Serve immediately while hot.
