Summer Seafood Tagine
- 3 tablespoons olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 sprigs thyme
- 1 pint cherry tomatoes
- Sea salt
- Freshly ground black pepper
- 2 ears corn, kernels cut from cobs
- 1 14 ounce can chickpeas, drained and rinsed
- 1 pound cod fish, cut into 2 inch chunks
- 1/2 dozen little neck clams
- 1 cup white wine
Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent. Add garlic and cook another minute or two. Add thyme and tomatoes and season well with salt and pepper. Cook until tomatoes burst and form a nice thick rich sauce. Heat oven to 375. Transfer tomatoes to a oven proof covered dish (or gorgeous ceramic tagine). Add corn, chickpeas, cod fish, clams and wine. Season with a bit more salt and pepper. Cover and place in oven. Bake until fish is cooked through and clams are open, about 20 minutes. The liquid should be bubbly and delicious. Drizzle with remaining olive oil before serving.