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Рецепт Pan Roasted Chatham Cod With Alfred

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Порций: 4

Ингредиенты

Cost per serving $2.97 view details
  • 2 c. water
  • 1 1/2 lb washed fresh spinach stemmed
  •     Coarse-salt
  •     Freshly-grnd white pepper
  • 3/4 c. white wine
  • 24 x Manila clams - (abt 1 lb)
  •     (or possibly littlenecks or possibly cockles)
  • 1/4 c. canola oil
  • 2 ounce smoked slab bacon cut 1/4" dice
  • 1 sm leek, white part only cut 1/4" dice
  • 1 sm onion cut 1/4" dice
  • 1 stalk celery cut 1/4" dice
  • 1/2 tsp chopped garlic
  • 1 lrg Idaho potato peeled, and
  •     cut into 1/4" dice
  • 1 c. heavy cream
  • 4 x cod fillets - (6 to 7 ounce ea)
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. finely-minced flat-leaf parsley

Инструкции

  1. In a large saucepan, bring water to a boil over high heat. Add in spinach, and season with salt and pepper. Cook, stirring, till spinach wilts, 30 to 60 seconds. Drain well; set aside.
  2. Bring wine to a boil in a 2-qt saucepan over high heat, and continue to boil till reduced by one quarter. Add in clams, and cook, covered, till clams open, 4 to 6 min. Drain, reserving clam broth. Remove clams from shells, reserving 8, and keep hot, covered in a small bowl.
  3. In another 2-qt saucepan, heat 2 Tbsp. oil over medium-high heat. Add in bacon, and cook till lightly browned, 2 to 3 min. Add in leek, onion, celery, and garlic. Saute/fry mix till translucent/soft, 4 to 5 min. Add in reserved clam broth, potatoes, and heavy cream. Bring to a boil and simmer till the potatoes are tender and the sauce has thickened slightly, about 10 min. Season with salt and pepper. Cover sauce to keep hot.
  4. Heat remaining 2 Tbsp. oil in a 10-inch nonstick saute/fry pan over medium-high heat. Season cod on both sides with salt and pepper. Saute/fry, skin-side down, till golden brown, about 4 min. Turn, and cook for 4 min more. Meanwhile, hot sauce over medium-high heat. Add in reserved clams, and cook till heated through.
  5. In a medium saute/fry pan, heat 2 Tbsp. butter. Add in spinach, and cook till heated through. Season with salt and pepper. Mound spinach in the center of four oversized shallow soup bowls. Top with cod, and divide clams and sauce among bowls. Sprinkle with parsley. Serve immediately.
  6. This recipe yields 4 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 439g
Recipe makes 4 servings
Calories 408  
Calories from Fat 274 67%
Total Fat 31.12g 39%
Saturated Fat 11.68g 47%
Trans Fat 0.06g  
Cholesterol 59mg 20%
Sodium 133mg 6%
Potassium 1130mg 32%
Total Carbs 20.62g 5%
Dietary Fiber 4.7g 16%
Sugars 2.32g 2%
Protein 7.19g 12%
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