Cod with Clams in a Green Sauce
An old Basque recipe I picked up while cooking in Spain nearly thirty years ago, this cod with clams dish is all about slow and low: slowly cooking the fish at a low temperature to create a sauce without overcooking the cod. The clams release their juices and both hydrate and flavor the fish. What’s great is that you only have to use one pot, and the dish requires very few ingredients; the green sauce is made only with parsley.
Ingrediënten
Serves 4
- 1½ pounds Manila or littleneck clams in the shell
- 1½ pounds Atlantic cod or black cod preferably skin-on, cut into 4 pieces
- All-purpose flour
- Salt and freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 2 cloves garlic thinly sliced
- 2 tablespoons white wine
- 3 tablespoons chopped fresh flat-leaf parsley leaves
Instructies
- Rinse the clams thoroughly in cold water, then soak them in cold water for 30 minutes.
- Rinse thoroughly once more to remove any remaining sand, then drain and set aside, discarding any clams that have opened.
- Coat the fish in flour.
- Sprinkle both sides of each piece with a pinch each of salt and pepper.
- Pour the olive oil into a large pan and add the garlic and fish, skin-side down.
- Set the pan on low heat and cook gently, flipping the fish when the bottom just begins to color, about 2 minutes.
- Stir 2 teaspoons flour into the oil to form a roux.
- Turn the heat to medium.
- When the oil starts to bubble, stir in the wine, clams, parsley, and a pinch of salt.
- Cover the pan and turn the heat to low.
- Cook, shaking the pan occasionally to prevent the fish from sticking, until the fish is cooked through and the clams have opened, about 10 minutes.
- Divide the fish among serving bowls, spooning plenty of cooking liquid over the top.
- Serve immediately.
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