Fillet of cod with herb breadcrumbs, chorizo and clams

Fillet of cod with herb breadcrumbs, chorizo and clams

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

I came up with this dish while on holiday in Portugal, where small clams and cockles are so popular. The trick here is to cook them fast and to use the cooking liquid to make the sauce to give that lovely fresh flavour. It’s a great way to serve cod, but the technique would work well with any meaty white fish.

Ingredients

Quantity Ingredient
250g surf or venus clams in shell
4 chunky portions cod fillet, about 200g each
150g white bread, crusts removed, torn into chunks, (ideally day old)
1 tablespoon tarragon, chopped
sea salt
freshly ground black pepper
olive oil, for cooking
1 tablespoon dijon mustard
50g chorizo, skinned and roughly chopped
2 garlic cloves, peeled and chopped
50ml white wine
1 tablespoon parsley, chopped
a little bit extra virgin olive oil
12 cherry tomatoes, halved
1 tablespoon basil, chopped

Method

  1. Rinse the clams thoroughly under cold running water for 5–10 minutes to remove all grit. Drain and set aside. Have the cod portions ready at room temperature.
  2. For the herb breadcrumbs, put the bread and chopped tarragon into a blender and blitz to fine crumbs; the breadcrumbs will take on a lovely green colour. Tip them into a shallow dish and set aside.
  3. Heat the oven to 180°C. Season the cod portions all over with salt and pepper. Heat a large non-stick ovenproof frying pan over a medium-high heat and add a drizzle of olive oil. When hot, place the cod portions, skin side down, in the pan and cook for 2–3 minutes until the skin starts to crisp.
  4. Transfer the pan to the oven and roast the cod for 4–5 minutes. Take out of the oven and carefully turn the cod skin side up. Using a pastry brush, coat the skin with Dijon mustard. Now dip the skin side into the herb breadcrumbs to coat evenly. Replace the cod portions in the pan, crumbed side up, and bake for a further 1–2 minutes.
  5. While the cod is in the oven, cook the clams. Heat a non-stick sauté pan or deep frying pan and add a drizzle of olive oil. Add the chorizo pieces and cook for 2–3 minutes. Tip in the clams and add the garlic, white wine and chopped parsley. Immediately cover with a tight-fitting lid and cook for 2–3 minutes until the clams steam open.
  6. When the cod portions are cooked, remove them from the oven and set aside to rest in a warm place for a few minutes.
  7. Once the clams are open, remove them with a slotted spoon to a bowl, leaving the chorizo and juices in the pan. Tip in any juices from the rested cod. Bring to the boil and let bubble for a minute or two to reduce the liquor. Add a splash of extra virgin olive oil to thicken it further, along with the cherry tomatoes and basil.
  8. Spoon the sauce over the clams. Divide between warm bowls, placing the cod in the middle.
Tags:
The Kitchin Restaurant
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