Cod With Clams
by Nigella. Featured in HOW TO EATIntroduction
If you are afraid of tackling fish in general, and of cooking seafood in particular, just reading this recipe will show you how easy it is, but doing it is even better. This is one of those simple but essentially last-minute recipes that is easier to cook for one or two (or, at a pinch, four) than a huge tableful of waiting people. I've chosen to write this as a recipe for one, as it is one of my favourite solo suppers.
If would advise you have some good bread on hand to eat with this.
For US cup measures, use the toggle at the top of the ingredients list.
If you are afraid of tackling fish in general, and of cooking seafood in particular, just reading this recipe will show you how easy it is, but doing it is even better. This is one of those simple but essentially last-minute recipes that is easier to cook for one or two (or, at a pinch, four) than a huge tableful of waiting people. I've chosen to write this as a recipe for one, as it is one of my favourite solo suppers.
If would advise you have some good bread on hand to eat with this.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1
- 200 - 250 grams palourde clams
- 200 grams cod fillet with skin on - it helps the fish hold its shape while cooking
- 1 scant x 15ml tablespoon cornflour
- 1 pinch of cayenne pepper
- 1 fat clove garlic (peeled and sliced finely)
- 1 x 15ml tablespoon unsalted butter plus 1 teaspoon extra
- 1 drop olive oil
- 60 millilitres dry sherry
- 30 millilitres water
- 1 x 15ml tablespoon chopped chives
- 1 x 15ml tablespoon chopped fresh parsley
- 7 ounces Manilla or littleneck clams
- 7 ounces cod fillet with skin on - it helps the fish hold its shape while cooking
- 1 scant tablespoon cornstarch
- 1 pinch of cayenne pepper
- 1 fat clove garlic (peeled and sliced finely)
- 1 tablespoon unsalted butter plus 1 teaspoon extra
- 1 drop olive oil
- ¼ cup dry sherry
- 2 tablespoons water
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley
Method
- Put the clams to soak for 10-15 minutes in a bowl of cold water while you dredge the fish and chop the herbs. After which time drain the clams and throw any away that stay open when tapped gently.
- Put the cornflour and cayenne pepper in a plastic freezer bag or a dish and dredge the piece of cod with it. Remove the fish and discard any cornflour that remains.
- Fill a wide shallow bowl that you'll be eating out of with hot water and leave in the sink. In a wide, thick bottomed pan (which has a lid) heat up a tablespoon of butter with a drop of oil. When the butter sizzles add the slices of garlic and cook for a bare minute, not letting the garlic burn or even colour.
- Put the cod in the pan, skin side down, and cook for 2 minutes then turn and cook on the other side for another 2 minutes.
- Flip the fish back skin side down and add the drained clams, sherry and water and clamp on the lid. Cook for about 3 minutes.
- Check that the fish is all but cooked through — it will continue to cook gently while you reduce the sauce. Remove the cod to your warmed bowl (obviously emptying the water out first!) and arrange the gaping clam shells around it, discarding any clams that haven’t opened.
- Reduce the liquid in the pan by letting it bubble away for a few minutes and whisk in the teaspoon of butter before pouring over the cod and clams in your bowl.
- Scatter with the chopped herbs and have some good bread to eat and dunk in the glorious juices.
- Put the clams to soak for 10-15 minutes in a bowl of cold water while you dredge the fish and chop the herbs. After which time drain the clams and throw any away that stay open when tapped gently.
- Put the cornstarch and cayenne pepper in a plastic freezer bag or a dish and dredge the piece of cod with it. Remove the fish and discard any cornstarch that remains.
- Fill a wide shallow bowl that you'll be eating out of with hot water and leave in the sink. In a wide, thick bottomed pan (which has a lid) heat up a tablespoon of butter with a drop of oil. When the butter sizzles add the slices of garlic and cook for a bare minute, not letting the garlic burn or even colour.
- Put the cod in the pan, skin side down, and cook for 2 minutes then turn and cook on the other side for another 2 minutes.
- Flip the fish back skin side down and add the drained clams, sherry and water and clamp on the lid. Cook for about 3 minutes.
- Check that the fish is all but cooked through — it will continue to cook gently while you reduce the sauce. Remove the cod to your warmed bowl (obviously emptying the water out first!) and arrange the gaping clam shells around it, discarding any clams that haven’t opened.
- Reduce the liquid in the pan by letting it bubble away for a few minutes and whisk in the teaspoon of butter before pouring over the cod and clams in your bowl.
- Scatter with the chopped herbs and have some good bread to eat and dunk in the glorious juices.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
MAKE AHEAD / STORE:
It is not advisable to make ahead/store.
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