This recipe, Cod in White Wine, came together with extra cod that wasn’t used in fish fingers the evening before. I should admit I took inspiration from this months Saveur magazine. I swapped the fish, reduced the butter, nixed the shrimp & mushrooms, added more wine and generally tweaked it. Next time around I’ll probably throw in some tomato and onion to punch up the sauce even more. (I should put the fish finger recipe up one day too- one of my children loves fish and the other not so much, but they both hoover it. I think if you add the word ‘finger’ to any children’s food they’ll eat it with gusto!).
Cod in White Wine
- 1/2 Lb. cod (per person)
- 12 little neck clams (per person)
- 1/2 Lb. mussels (per person)
- 4 Tbspns butter
- 1/4 cup bread crumbs
- 1 cup dry white wine
- 1/4 cup parsly (chopped)
- S&P (to taste)
|In a decent sized cast iron pan, melt about half your butter and sauté the bread crumbs until they turn golden. Transfer them to a small bowl and set aside.|
|Melt the rest of your butter in the same pan and slide in your cod. Flip when it's cooked about halfway through. When it's finished cooking, and this will depend on the thickness of your fish, transfer to a large platter and set in a warm oven.|
|Turn the heat up a bit on your pan and add the littleneck clams. I start them first since they take a bit longer than the mussels. Pour in the wine and let them cook for a couple minutes and when you add the mussels, cover the pan. Keep peeking and when everyone is popped open and that translucent quality is gone, they're done. Take them off the fire and pour them, juice and all, over the warm fish.|
|Mix your chopped parsley with your bread crumbs and sprinkle with abandon over the platter. Serve to applause.|
Don’t let buying shell fish freak you out. Make sure all the critters are closed tight. If you’re not certain they’re alive, tap the animal inside the shell with a fork or knife, if it closes they’re alive, if not – toss it. Also, cleaning them – clams tend to be gritty even if the shells look really clean. Give them a scrub just to get any residual grit off. Farm raised mussels are almost perfect. Just rinse them. If you’re using wild mussels have fun scraping the beards and the barnacles (and I hope you got them from someplace where the water is clean and free of red tide). They’re delicious but a whole lot of work.
And on a gardening note, I was able to use parsley from a container I overwintered indoors. Great experiment and fun to be able to use your own produce this early in the season.
Enjoy and thanks for reading EG!