The NYT Recipe: Cod and Clams Delight offers a sophisticated seafood dish that pairs the tender, flaky texture of cod with the savory depth of fresh clams. This recipe is not only delicious but also comes with a nod to the culinary tradition of coastal cuisine, providing a unique dining experience that can easily be recreated at home. Here's how you can make this exquisite dish:
Ingredients
- 4 (6-ounce) pieces of cod
- 16 littleneck or cherrystone clams, scrubbed
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine or vermouth
- 1 cup canned or fresh tomatoes, chopped
- 1/2 cup clam juice or fish stock
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper
- 1/4 cup chopped parsley
Preparation
Step 1: Preparing the Clams
Start by rinsing the clams under cold water to remove any sand or grit. Tap any open clams; if they do not close, discard them. Set aside for use in the next step.
Step 2: Sautéing the Aromatics
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Step 3: Cooking the Cod
Season the cod fillets with salt and pepper. Lay the fillets in the skillet, skin side down if possible, and cook for 3-4 minutes until you get a nice sear. Flip and cook the other side briefly, then transfer the cod to a plate to keep warm.
Step 4: Adding Clams and Liquids
In the same skillet, add the wine, tomatoes, clam juice or fish stock, and red pepper flakes if you like a bit of spice. Bring to a simmer, then nestle the clams into the liquid. Cover and cook until the clams open, which should take about 5-7 minutes. Discard any clams that do not open.
Step 5: Combining Everything
Return the cod to the skillet, nestling it into the sauce. Spoon some of the cooking liquid over the cod to baste it. Cover and cook for another minute or two until the cod is just cooked through and flakes easily with a fork.
🍽️ Note: Make sure not to overcook the cod; it should remain moist and tender.
Step 6: Garnish and Serve
Once the cod and clams are ready, sprinkle with chopped parsley, drizzle with a little extra olive oil, and serve immediately. The cod should be warm but not piping hot, allowing the flavors to meld together.
Pairing Suggestions
To complement the flavors of this dish:
- Wine: Serve with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.
- Side Dish: Consider serving alongside steamed greens, like spinach or kale, or a simple salad with vinaigrette.
🍷 Note: The acidity in white wine pairs well with the acidity from the tomatoes and the brininess of the clams.
Summary of Cooking Techniques
- Searing: To give the cod a nice crust on the outside.
- Steaming: Cooking the clams in the flavorful broth enhances their taste.
- Simmering: To meld the flavors of the sauce with the seafood.
This dish, with its rich flavors and simple preparation, not only brings the essence of coastal dining to your table but also showcases the harmony of seafood in cooking. Its elegance lies in its simplicity, allowing the natural flavors to shine through. Every bite of this Cod and Clams Delight tells a story of sea and land merging into a gastronomic experience that is both satisfying and memorable. Whether for a special occasion or a regular weeknight dinner, this recipe stands out for its ease of execution and the joy of flavors it brings to the palate.
Can I use frozen cod for this recipe?
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Yes, you can use frozen cod; just ensure it’s thoroughly defrosted and patted dry before cooking to avoid excess moisture in the pan.
What can I use instead of wine?
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If you don’t have wine, substitute with chicken or vegetable broth, or even a splash of lemon juice mixed with water for that tangy kick.
How do I know when the cod is cooked?
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The cod is done when it flakes easily with a fork and is opaque all the way through. Be careful not to overcook as it can become dry.
What type of clams should I use?
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Littleneck or cherrystone clams work best due to their size and flavor, but feel free to use any hard-shell clams that are fresh and clean.
Can I prepare this dish in advance?
+You can prepare the sauce in advance, but cook the cod and clams just before serving to ensure they are fresh and tender.
