Cod & Clams in a Garlic Parsley Sauce
Provided by Mel & Sheryl London
Delicate, tender, flaky and meaty cod is paired with small briny clams in a verdant parsley and garlic sauce.
- 1/3 cup olive oil
- 1 ½ tablespoons finely chopped garlic (about 3 - 4 cloves)
- 2 tablespoons all purpose flour
- 1 ½ cup coarsely chopped parsley leaves (large bunch)
- 1 ½ -2 pounds cod fillets, cut into 4 portions (pin bones removed) (Substitute: Haddock)
- 24 little neck clams
- 1 cup fish stock
- ½ cup dry white wine
- ¼ teaspoon hot pepper flakes
- Salt, only if needed, and freshly ground pepper
In a 12 inch heavy sauté pan with high sides and tight lid, heat the oil over medium heat. Then add the garlic and stir constantly for 30 seconds. While still stirring, sift the flour over the garlic and oil. Then stir in ¾ cup (half) the parsley. Continue stirring and cook for 2 minutes.
Arrange the fish in the pan in one layer. Then tuck in the clams, hinge side down. Pour the fish stock, wine and hot pepper flakes gently over all. Bring to a simmer over medium heat, then cover the pan tightly and cook for about 5 minutes. Uncover and test the fish with the point of a knife. Then carefully remove only the fish to a large deep flat serving dish. Add the remaining ¾ cup of parsley to the clams, cover the skillet again and raise the heat to high. Cook for minutes more or until the clams open, sliding the pan back and forth a few times. Taste for salt and pepper if needed. Spoon clams and sauce over the fish. Serve with a crusty bread for dipping up the sauce, or over cooked rice or small pasta shells.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.