• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, D, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinless center-cut cod fillets (about 5 ounces each)

  2. 1/2 cup kosher salt

  3. 2 ears of corn, shucked

  4. 1 tablespoon unsalted butter

  5. 1 teaspoon freshly squeezed lemon juice

  6. Freshly ground white pepper

  7. 1/4 cup extra-virgin olive oil

  8. Wondra flour, for dusting

  9. 20 littleneck clams, scrubbed

  10. 2 garlic cloves, minced

  11. 2 cilantro sprigs

  12. 1 thyme sprig

  13. 1/2 cup dry white wine

  14. 1/2 teaspoon smoked sweet paprika

  15. 1 tablespoon chopped parsley

  16. Crusty bread, for serving

Instructions Jump to Ingredients ↑

  1. Set the cod on a plate and cover all over with the salt. Let stand for exactly 10 minutes. Rinse off the salt and pat the cod dry.

  2. Meanwhile, bring a medium saucepan of water to a boil. Add the corn and cook for 2 minutes; drain and pat dry. Cut the kernels off the cobs. In a small skillet, toss the corn with the butter and lemon juice and season with white pepper. Cook until heated through, about 1 minute.

  3. In a large, deep nonstick skillet, heat the olive oil. Dust the cod with Wondra flour and season with white pepper. Add the fish to the pan, skinned side down and cook over high heat until golden, about 4 minutes. Flip the cod and cook over moderate heat for 1 minute. Add the clams, garlic, cilantro and thyme and season with pepper. Add the wine, cover and cook over moderate heat until the clams open and the fish is cooked through, about 6 minutes. Discard the herb sprigs and any clams that do not open.

  4. Rewarm the corn and spoon it into 4 shallow bowls. Top with the cod and sprinkle with the smoked paprika. Spoon the clams and broth all around and garnish with the parsley. Serve with crusty bread.


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