Recipe for Pan Seared Cod Over Manhattan Chowder-Style Vegetables and C 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
4 x fresh cod fillets - (5 to 6 oz ea)
4 tbl olive oil
16 x littleneck clams
1/4 cup dry white wine
1 med potato peeled, washed,
diced, and blanched
1 med carrot peeled, washed,
and cut into 1/4" pieces
2 x celery stalks washed, and
cut into 1/4" pieces
1 tsp dried thyme
4 oz canned stewed tomatoes
8 oz clam juice
2 tbl chopped fresh parsley
1 tbl butter
Salt to taste
Instructions:
Instructions: Heat medium-sized sauce pan. Add 2 tablespoons olive oil and clams. Saute for 3 minutes. Add white wine. After wine is reduced by 1/2, add potatoes, carrots and celery. Saute 3 more minutes. Add thyme, stewed tomatoes and clam juice and simmer until clams open and vegetables are tender (about 3 to 5 minutes). Spread with butter and sprinkle with parsley.

While vegetables are cooking heat 2 tablespoons olive oil in a nonstick pan. Season cod with salt and pepper to taste. Saute 3 to 4 minutes on each side or until golden brown. Remove from pan and keep warm.

Place equal amounts of vegetables and clams in each of 4 serving bowls. Place one cod portion on top and serve immediately.

This recipe yields 4 servings.

NOTES :

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Pan Seared Cilantro Crusted Cod, Mashed Potatoes, Squash   ::   Pan Seared Duck Breast, Black-Eyed Pea Fritters, Orange Sauc   ...