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Cod Braised in Olive Oil and White Wine

Cod Braised in Olive Oil and White Wine
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Cod Braised in Olive Oil and White Wine

Cod Braised in Olive Oil and White Wine

Serve this cod braised in olive oil and white wine over rice or with crusty bread and plenty of sauce. It’s also delicious with steamed broccoli.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 4 6 oz. skinless cod fillets, about 1 1/2 lbs. total
 ¾ tsp kosher salt
 freshly ground black pepper
  cup Colavita Extra Virgin Olive Oil
 2 large shallots, chopped
 2 medium cloves garlic, chopped
 ¾ cup dry white wine
 1 tsp coarsely chopped fresh thyme
 20 small clams such as cockles, scrubbed (or subsitute 24 mussels)
 1 tbsp packed chopped fresh flat-leaf parsley

Directions

1

Season the cod all over with salt and several grinds black pepper. Put the olive oil, shallots, and garlic in a 12-inch skillet and cook over medium-low heat until softened but not browned, about 5 minutes.

2

Add the wine and thyme, bring to a simmer, and cook for 5 minutes to develop flavor. Add the cod, skinned side up, and clams, return to a bare simmer, cover loosely with aluminum foil or with the lid ajar, and cook halfway through, about 5 minutes.

3

Remove any fully opened clams and transfer to a deep serving platter. Carefully flip the cod with a fish spatula, cover, and cook until just cooked through, about 3 to 5 more minutes. Check frequently while cod is cooking and remove any opened clams.

4

Transfer the fish to serving platter, and discard any unopened clams. Stir the parsley into the sauce and pour it over the fish and clams. Season to taste with kosher salt.

Ingredients

 4 6 oz. skinless cod fillets, about 1 1/2 lbs. total
 ¾ tsp kosher salt
 freshly ground black pepper
  cup Colavita Extra Virgin Olive Oil
 2 large shallots, chopped
 2 medium cloves garlic, chopped
 ¾ cup dry white wine
 1 tsp coarsely chopped fresh thyme
 20 small clams such as cockles, scrubbed (or subsitute 24 mussels)
 1 tbsp packed chopped fresh flat-leaf parsley

Directions

1

Season the cod all over with salt and several grinds black pepper. Put the olive oil, shallots, and garlic in a 12-inch skillet and cook over medium-low heat until softened but not browned, about 5 minutes.

2

Add the wine and thyme, bring to a simmer, and cook for 5 minutes to develop flavor. Add the cod, skinned side up, and clams, return to a bare simmer, cover loosely with aluminum foil or with the lid ajar, and cook halfway through, about 5 minutes.

3

Remove any fully opened clams and transfer to a deep serving platter. Carefully flip the cod with a fish spatula, cover, and cook until just cooked through, about 3 to 5 more minutes. Check frequently while cod is cooking and remove any opened clams.

4

Transfer the fish to serving platter, and discard any unopened clams. Stir the parsley into the sauce and pour it over the fish and clams. Season to taste with kosher salt.

Cod Braised in Olive Oil and White Wine

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