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Moroccan Pesto Rockfish with Clam and Chorizo Sauce
this recipe is by tamara murphy of seattle's brasa restaurant, via john shields. ms. murphy says to be authentic, you should prepare the pesto in the moroccan way, by pounding the ingredients in a mortar with a pestle. food processor instructions are included for the modern cooks. red snapper is also great in this recipe.
complex17 ingredients18 preparation steps
Ingredients
- fresh parsley
- cilantro
- garlic cloves
- cumin seed
- fresh lemon juice
- extra virgin olive oil
- salt
- rockfish fillets
- green onion
- clams
- garlic
- shallot
- chopped tomato
- chorizo sausage
- white wine
- salt and pepper
- lemon, juice of
Preparation
- 1for the pesto:
- 2mortar and pestle method:
- 3place the parsley , cilantro , garlic , cumin , lemon juice , and salt in a large mortar with a little of the olive oil and pound into a paste with a pestle
- 4add the remaining olive oil
- 5slather mixture on the fish and refrigerate for up to 2 hours
- 6food processor method:
- 7place the parsley , cilantro , garlic , cumin , lemon juice , salt , and 1 tablespoon of the olive oil in the bowl of a food processor
- 8pulse until mixture forms a paste
- 9add remainder of olive oil , a tablespoon or so at a time , and pulse to mix well
- 10slather on the fish and refrigerate for up to 2 hours
- 11for the sauce:
- 12in a large pot or saute pan , heat olive oil
- 13add shallots and garlic and cook on low heat for 1 minute
- 14add sausage and cook through
- 15add tomatoes , clams , and wine
- 16cook until clams open
- 17season to taste with salt , pepper and lemon juice
- 18for the fish: