COD WITH CLAMS AND MASHED POTATOES

 

 

Fantastic and original fish recipe! I love the association of shellfish and cod with melting potatoes! Enjoy this delicious recipe with a Riesling from Alsace!

 

Preparation: 20 min; cooking time:  45 min.

Serving 4

 

4 cod fillets (about 6-ounce and 1 ¼ inch thick)

24 clams, washed thoroughly

2 tbsp olive oil

2 tbsp flour

3 garlic cloves, minced

½ cup clam juice

½ cup white wine

6 large gold potatoes

5 tbsp butter

2 tbsp Italian parsley, chopped

Salt and pepper

Fleur de sel for the potatoes

Pinch of smoked paprika

 

Preheat the oven to 375 F.

Put the potatoes in a medium stockpot and cover with cold water. Bring to a boil and cook until tender, about 20-30 minutes depending on the size of the potatoes.

Wash thoroughly the clams in cold water, drain and rinse several times, until there is no more sand.

Season the cod with salt and pepper and dust with flour.

In an ovenproof large frying pan, heat 1 tbsp of olive oil on high heat. Add the cod and cook until golden, about 4 minutes. Flip the fish transfer the pan into the oven and roast for about 10 minutes.

Heat the remaining 1 tbsp of olive oil in a large sautéed pan. Add the garlic and clams and cook over high heat for 1 minute. Add the wine and cook 1 minute. Add the clam juice and cook until the clams open, about 8 minutes. Add 2 tbsp of butter, stirring and swirl until melted. Add the parsley and combine.

Drain the potatoes and peel them. Mash them with a fork. Add 3 tbsp of butter and season with fleur de sel and pepper.

Serve the fish and clams over the potatoes; scoop the sauce over fish and clams. Sprinkle with smoked paprika.

 

Bon Appétit!