Pat cod fillets dry with a paper towel and season generously on both sides with salt and pepper. Add to poaching liquid and simmer gently for approximately 3-4 minutes per side. Remove cod to plate and spoon sauce over top. Serve immediately.
Recipe Notes
If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod.
Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
Add shrimp and cook uncovered for about 3 minutes depending on size. Serve immediately with crusty bread. Enjoy!
Recipe Notes
For this recipe I used shrimp size 21-25 per pound. Â The acid in the tomato will help cook the shrimp so there's no need to cook longer than a few minutes.
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