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Nutrition: per serving

  • kcal531
  • fat30g
  • saturates13g
  • carbs27g
  • sugars8g
  • fibre2g
  • protein36g
  • salt0.82g
    low
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Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
GOOD TO KNOW

To stop your fish from sticking, use a non-stick or heavy-based frying pan and heat it for at least 3 mins before adding the fish. Test if the pan is ready by flicking in a little water – it should evaporate straight away. Another trick is to lightly dust the fish with flour before placing in the hot pan to cook.

Recipe from Good Food magazine, July 2009

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.2 out of 5.6 ratings

alyce82

A star rating of 5 out of 5.

Very easy to make and full of flavour. I would recommend getting more than 100g of clams - we had 300g (including shells) and could have done with a few more. Maybe the 100g of clams in the ingredients meant without the shells!

aimeejoe

Very simple, fast and so delicious, made up to adding clams ahead of time, then just 10 minutes to finish. Made with buttermilk biscuits as recommended in mag, they didn't rise much but were light and fluffy just the same.

buona_forchetta

swapped the clams for scallops and worked amazingly

buona_forchetta

A star rating of 5 out of 5.

yummy!!!

Abowlof

A star rating of 5 out of 5.

Had this for supper last night. Was pretty simple to make and I loved the creamy sauce with the fish.

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