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Serves 4
Ingredients: |
| 1 ¾ lbs. |
Fresh Cod, boned, skinned, cut into 4 equal pieces |
| 1 Tbls. |
Olive Oil |
| 2 clove |
Fresh garlic, peeled, thinly sliced |
| ¼ tsp. |
chili flakes |
| ½ Cup |
Dry white wine |
| ½ Cup |
Fresh Clam Broth or light Fish Stock |
| 24 ea. |
Littleneck clams, washed twice in cold water |
| 2 Tbls. |
Sweet Butter, softened |
| ½ ea. |
Small Meyer lemon, sliced paper thin |
| 1 Tbls. |
Fresh Tarragon leaves, picked, wash & dry |
| ½ bunch |
Fresh Chervil, pluches (tiny bunches) |
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| Preparation: |
| 1. |
In a non-reactive shallow sauce pot over medium heat warm oil, garlic and chili.
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| 2. |
Add fish, and move it around in the pot so that it does not stick.
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| 3. |
Add wine and bring to very low simmer for 1 minute then flip over.
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| 4. |
Add clams and keep a slow simmer, cover and cook till they are open, approx. 4 ½ minutes.
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| 5. |
Remove fish and keep warm.
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| 6. |
Remove clams, reserving 8 for garnish with the shell. Remove the rest from their shells, keep them with the fish.
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| 7. |
Bring the remaining sauce to a boil and reduce by ¼, then add the butter.
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| 8. |
Season with fresh ground black pepper and salt (careful, clams are salty).
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| 9. |
To assemble, place the fish in the center of a large plate. The shell clams go around and the clean cockles on top of fish.
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| 10. |
Scatter the lemons and herbs over all, then pour sauce over and serve. |
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