RECIPE #4 of 4: MY COD-SHRIMP in a ROASTED GARLIC CLAM SAUCE with EDAMAME, QUINOA and MOFONGO MEAL: THIS IS IT!

​This is it folks, today recipe will include just the shrimp, cod fish, roasted garlic and clam sauce. This week I have been giving you all the sides that go with this nice meal, so, time to cook it and enjoy it.
 
Category:  Entrée  
Approx. Prep and Cook Time: 30 minutes
Approximate Cost:    $11.50 or $5.75 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 cod filets cut lengthwise (3.70)
6 large or jumbo shrimp ($2.50)
1 tbsp. Angie’s dry seasoning (.30)
2 tbsp. Angie’s basting olive oil (.70)
6 garlic cloves chopped large (.30)
1 bottle of clam juice ($3.50)
1 lemon (.50)
 
Directions
Cut and season the cod, clean and season the shrimp with 1 tbsp. basting oil and dry seasoning. Refrigerate.
In a skillet with 1 tbsp. of basting oil, sauté the garlic pieces until golden. Remove set aside.
Add the fish, shrimp and sauté briefly. Remove and set aside.
In the same skillet add half a bottle of clam juice and bring to a quick boil.
Add the roasted garlic and taste for any additional seasoning to-taste.
In a small cup, mix together 1 tsp of cornstarch and 2 of water to form a light paste.
Add this mix to your clam juice and roasted garlic and stir until the sauce thickens a bit.
 
By now you have prepared all the other sides that I gave you the recipes this week; mofongo, edamame and quinoa.
 
Prepare to plate and if you like it, follow my slide show for ideas to plate it.  Enjoy!