Stewed Freekeh w/Tomato, Clams + Romesco

Name: Stewed Freekeh w/Tomato, Clams + Romesco
Ingredients: ¼ cup [60 ml] olive oil, plus more for the arugula; ¼ cup [60 ml] olive oil, plus more for the arugula; 1 sprig rosemary (optional); 1 tsp fennel seed; 1 cup [150 g] freekeh; 1 onion (about 8 oz [225 g]), thinly sliced; 5 garlic cloves, minced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 lb [1.35 kg] tomatoes, cut into chunks, or 24 oz [720 ml] canned crushed tomatoes; 3 lb [1.35 kg] tomatoes, cut into chunks, or 24 oz [720 ml] canned crushed tomatoes; 2 lb [900 g] clams; 4 oz [120 g] arugula or spinach; 4 oz [120 g] arugula or spinach; ½ cup [125 ml] Romesco

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

¼ cup [60 ml] olive oil, plus more for the arugula
1 sprig ro

Fish course
Pescatarian

Method

In a large Dutch oven or saucepan, heat the olive oil over medium-high heat until just about smoking. Fry the rosemary (if using) and the fennel seed until fragrant, about 30 seconds. Add the freekeh and fry to toast, about 1 minute.

Add the onion and garlic with a big pinch of salt and turn down the heat to medium. Sweat the onion and garlic until they are just about to take on color,