Pan Seared Cod Over Manhattan Chowder-Style Vegetables And C

Recipe Instructions Heat medium-sized sauce pan. Add 2 tablespoons olive oil and clams. Saute for 3 minutes. Add white wine. After wine is reduced by 1/2, add potatoes, carrots and celery. Saute 3 more minutes. Add thyme, stewed tomatoes and clam juice and simmer until clams open and vegetables are tender (about 3 to 5 minutes). Spread with butter and sprinkle with parsley. While vegetables are cooking heat 2 tablespoons olive oil in a nonstick pan. Season cod with salt and pepper to taste. Saute 3 to 4 minutes on each side or until golden brown. Remove from pan and keep warm. Place equal amounts of vegetables and clams in each of 4 serving bowls. Place one cod portion on top and serve immediately. This recipe yields 4 servings.