Saturday, October 24, 2015

Crusty Broiled Cod with Littlenecks and Chouriço

Setting the Oven to ‘Broil’

½ cup panko, lightly toasted
¼ cup chopped parsley
3 tablespoons minced garlic
1 tablespoon lemon zest
¼ cup extra-virgin olive oil, divided
4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
1 lemon, quartered
2 tablespoons medium or hotsmoked paprika
Cracked black pepper
½ pound chouriço, diced medium
12 littleneck clams, well washed
½ cup dry white wine

Heat broiler (to high if you have the option).

Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.

Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper, then place in 9-by-12-inch shallow baking dish or disposable foil pan. Arrange chouriço and clams around cod and pour in wine. Place under broiler on top rack (about 3 to 4 inches from flame) and broil, turning dish back to front after about 5 minutes, until fish is almost opaque and littlenecks are open, 10 to 12 minutes.

Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.

Split cod, clams, chouriço, and lemon among 4 shallow bowls, pour pan juices around and serve.

by John Willoughby and Chris Schlesinger, NY Times |  Read more:
Image: Rikki Snyder