Cod made better with Clamato.


  • 1 32-oz. bottle Clamato®
  • 1½ lb. fresh cod
  • 1½ lb. small red potatoes
  • 2 lb. ripe tomatoes
  • ½ cup extra virgin olive oil
  • 3 garlic cloves, peeled and minced
  • ½ cup flat leaf parsley
  • ¾ cup red-pepper-stuffed Spanish olives, drained
  • ½ cup capers
  • ¾ cup pearl onions
  • 4 large red bell peppers, thinly sliced
  • ½ teaspoon thyme
  • Parsley for garnish


  • Cook potatoes in boiling water and separate when done.
  • Place the tomatoes in a blender. Puree.
  • Heat a few glugs of olive oil over medium heat in a large skillet.
  • Add garlic and cook until aromatic, about 30 seconds to a minute.
  • Add the tomato mixture, stir, and cook the whole thing until it’s reduced and thick.
  • While tomato mixture is cooking, place the cod in a saucepan and cover it with water.
  • Bring to a boil, cover, and simmer the fish for about 5 minutes.
  • Drain and set aside.
  • Pull apart the fish into small pieces and take out any bones.
  • Once the tomato sauce has thickened, add the parsley, olives, capers, pearl onions, sliced bell peppers, and thyme.
  • Stir in enough Clamato to create a soupy broth.
  • Add fish to the pan, nestling it inside so it’s covered by the other ingredients.
  • Simmer for an hour, adding more Clamato if fish looks too dry.
  • When fish is done cooking, add potatoes to the pot and stir.
  • Serve in heaping spoonfuls on a plate and garnish with parsley.

Servings: 6-8

Takes 35 minutes.

Enjoy Responsibly!

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