Cod Braised in Olive Oil and White Wine

4 6 oz. skinless cod fillets, about 1 1/2 lbs. total

¾ tsp kosher salt

freshly ground black pepper

⅓ 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

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.

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.

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.

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.

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Cod Braised in Olive Oil and White Wine