Cod with clams and
smoked bacon
The delicate flavour of cod is hard to beat, but sadly our
native cod have been in decline for a while, due to
overfishing. For a clear conscience, be sure to ask your
fishmonger for farmed cod or line-caught Pacific cod.Remove any pin-bones from the cod fillets w ith kitchen tweezers, then
season well. Scrub the clams and rinse well in several changes of
water to clean out any grit that may be trapped inside their shells.
Discard any that are open and do not close when tapped. Set aside.Heat a large frying pan and add half the olive oil. When hot, lay the
fish fillet s in the pan, skin side down, along with a couple of thyme
sprigs. Fry for about 2-3 minutes until the skin is crisp, then carefully
turn the fish '''d add a few knobs of butter to the pan. Baste the fish
fillets w ith the elted butter as they cook for another 30 seconds.
Remove to a plate and set aside.
Heat the remaining oil in a large saucepan (one with a tight-fitting
lid). Add the bacon, with a few thyme sprigs, and saute for a few
minutes until it turns lightly golden and releases its fat. Pour in the
wine and bring t o the boil. Tip the clams into the pan, cover the pan
tightly and increase the heat to high. Steam the clams, shaking the
pan gently a few times, for 3-4 minutes until the shells open.
Remove the lid and discard any unopened clams. Taste the cooking
juices and adjust the seasoning as necessary. You probably won't need
to add salt, as the clams and bacon should provide sufficient. Add the
fish fillets to the pan to warm through for a minute.
Divide the cod, clams and pan juices between warm, shallow bowls.
Garnish with thyme and serve, with crusty bread or chips on the side.
SERVES 4
4 thick cod fillets, about
200g each
sea salt and black pepper
lkg live clams
3 tbsp olive oil
small handful of thyme
sprigs, plus extra to
garnish
few knobs of butter
200g smoked streaky
bacon, roughly chopped
250ml dry white wineCATCH OF THE DAY 109