Pan Seared Cod Over Manhattan Chowder-Style Vegetables And C

Recipe Ingredients

4		Fresh cod fillets - (5 to 6 oz ea)
4 tablespoons	60ml	Olive oil
16		Littleneck clams
1/4 cup	59ml	Dry white wine
1 cup	237ml	Potato - peeled, washed, (medium)
		Diced, and blanched
1		Carrot - peeled, washed, (medium)
		And cut into 1/4" pieces
2		Celery stalks - washed, and
		Cut into 1/4" pieces
1 teaspoon	5ml	Dried thyme
4 oz	113g	Canned stewed tomatoes
8 oz	227g	Clam juice
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

Source:
New York Seafood Council at http://www.nyseafood.org

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