Cod Filets with Baby Clams and Calamari

Cod was looking really good today at Fortino's, so I decided that we would have a celebration of seafood this evening. Black Kalamata olives, fresh basil, yummy Roma tomatoes and the freshest fish and seafood. Enjoy this dish with a healthy green salad and a crusty baguette to sop up all of the broth. Mmmmmmmm!

*Soak calamari in milk for at least an hour in the refrigerator.
*Soak clams for a couple minutes.

Ingredients:
1 1/2 - 2 lbs of fresh cod (sliced into portions, as big as you want seasoned with salt and pepper)
2 1/2 lbs fresh baby clams (soaked in a bit of flour and COLD water, (rinse)
1/2 lb fresh calamari (sliced and soaked in milk), (rinse)
1tbsp good olive oil
handful black olives, (sliced)
5 Roma tomatoes (diced)
1/4 cup good white wine
1/2 small red onion, (diced small)
3 cloves garlic, (sliced thin)
handful fresh basil (ripped by hand)
handful fresh parsley (chopped)
1tbsp butter
pinch salt and pepper
pinch red hot chili peppers
pinch Italian Seasoning
pinch sugar

Method:

Sear cod filets in olive oil for 2 minutes a side and place in a 200 degree oven for 2 more mins . Turn off the oven and leave inside covered, (to stay warm without drying out).
In a skillet, saute the onions for 1 minute until translucent, and add garlic.  Cook for another minute add the tomatoes, olives, and white wine.  Cook off the alcohol (approx. 2 minutes).
Add all the other ingredients (including calamari, clams and butter), and cover.
Simmer for 5 minutes.
Turn off the burner and keep lid on until ready to serve.
Add a little more fresh basil and parsley on top, divide into serving bowls and top off with cod filets.
Drizzle with a bit of really good olive oil and sprinkle with some shaved parmesean cheese (optional).

***BTW...The butter make it rich.
***The milk in the calamari makes the calamari tender.
***The flour in the clams...well they will suck in the flour water and spit it back out with any sand inside their shells.
Pretty cool, huh?