One-Pot Cod and Clams
Recipe by Adam Byatt
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This coastal-inspired dish brings together flaky cod and briny clams in a single pot of pure comfort. It’s simple enough for a weeknight and elegant enough for dinner guests, rich with herbs, garlic, and white wine.
Ingredients:
Directions
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Rinse and scrub the clams under cold water. Discard any that are open and don’t close when tapped. Set aside.
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add minced garlic, sliced shallots, and thinly sliced fennel to the pot. Sauté for 3–4 minutes until fragrant and softened.
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Pour in white wine and bring it to a gentle simmer.
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Carefully add the clams to the pot. Cover with a lid and steam for 5–7 minutes, or until all the clams have opened. Discard any that remain closed.
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Gently nestle the cod fillets into the simmering broth. Cover and poach for 6–8 minutes, or until the cod is cooked through and flakes easily with a fork.
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Remove from heat. Add a handful of chopped fresh herbs (like parsley or dill), lemon zest, and freshly cracked black pepper to taste.
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Serve warm with crusty bread for soaking up the flavorful broth.
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