Nigella Cod With Clams

This simple and delicious cod with clams is full of flavor! The cod is tender, the clams add a fresh taste, and the light sherry sauce brings everything together. Serve with crusty bread to soak up the tasty juices.

Ingredients Needed:

• 200 – 250 grams palourde clams
• 200 grams cod fillet with skin on – it helps the fish hold its shape while cooking
• 1 scant x 15ml tablespoon cornflour
• 1 pinch of cayenne pepper
• 1 fat clove garlic (peeled and sliced finely)
• 1 x 15ml tablespoon unsalted butter plus 1 teaspoon extra
• 1 drop of olive oil
• 60 millilitres of dry sherry
• 30 millilitres water
• 1 x 15ml tablespoon chopped chives
• 1 x 15ml tablespoon chopped fresh parsley

How To Make Cod With Clams?

1. Soak the Clams: Place the clams in a bowl of cold water and soak for 10-15 minutes. Drain and discard any that stay open when tapped.
2. Prepare the Cod: Mix cornflour and cayenne pepper in a bowl. Coat the cod in the mixture, then shake off any extra.
3. Warm the Serving Bowl: Fill a wide bowl with hot water and set aside to keep the fish warm later.
4. Cook the Garlic: Heat 1 tbsp butter and a drop of olive oil in a pan over medium heat. Add garlic and cook for 1 minute, but don’t let it brown.
5. Cook the Cod: Place the cod in the pan, skin-side down, and cook for 2 minutes. Flip and cook for 2 more minutes, then turn it back skin-side down.
6. Add Clams & Sauce: Add the drained clams, sherry, and water. Cover the pan and cook for 3 minutes, until the clams open.
7. Finish & Serve: Transfer the cod to your warm bowl and arrange the opened clams around it. Discard any clams that stay closed. Let the sauce bubble for a few minutes to reduce, then whisk in 1 tsp butter. Pour the sauce over the cod and clams.
8. Garnish & Enjoy: Sprinkle with chives and parsley. Serve with crusty bread to soak up the sauce.

Recipe Tips:

• Use Fresh Clams: Always use fresh clams and soak them in cold water for at least 10-15 minutes to remove any sand. Throw away any clams that stay open when tapped, as they are not safe to eat.
• Keep the Cod Skin On: The skin helps the cod stay firm while cooking. If you prefer to eat it without the skin, remove it after cooking so the fish doesn’t break apart.
• Don’t Burn the Garlic: Garlic cooks quickly, so only sauté it for about 1 minute. If it burns, it will make the sauce taste bitter. Keep the heat low to medium and watch it closely.
• Cook Clams Just Until They Open: Overcooking can make them rubbery. As soon as they open, they are done. Any clams that stay closed after cooking should be thrown away.
• Reduce the Sauce for More Flavor: After removing the fish and clams, let the sauce simmer for a few minutes to thicken and enhance the taste. Whisking in a little butter at the end makes it rich and glossy.

How To Store Leftovers?

Let the Cod With Clams cool down first. Put it in a sealed container and keep it in the fridge for up to 1 day.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 420mg
• Potassium: 600mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 35g

Try More Nigella  Lawson Recipes:

• Nigella Pasta With Clams And Bottarga
• Nigella Coq Au Riesling
• Nigella Coq Au Vin ​Recipe ​