Seared Cod With Chowder Sauce
An indulgent seafood dish that brings together tender clams, succulent cod, and sweetcorn in a creamy white wine sauce. This recipe is a delightful combination of flavors and textures, perfect for a special dinner at home.
— Constant Cookbook
Ingredients
- knob of butter
- 1 small shallot , finely chopped
- 50g lardons or 2 smoked streaky bacon rashers, finely sliced
- 100ml white wine
- 1 large waxy potato , cut into small chunks
- 100g clams
- 100g sweetcorn
- 50ml double cream
- 1 tbsp vegetable oil
- 2 x 150g thick-cut cod fillets from a sustainable source
- chives , finely chopped
Instructions
- Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened – discard any that don’t. Stir through the sweetcorn and cream, and keep warm.
- Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 531 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.82 milligram of sodium
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