Best 2 Skillet Cod Clams And Corn With Parsley Recipes
Indulge in a symphony of flavors with our tantalizing skillet dish featuring cod, clams, corn, and parsley. This delectable seafood extravaganza is a culinary masterpiece that combines the delicate sweetness of cod, the briny essence of clams, the vibrant crunch of corn, and the aromatic freshness of parsley. Prepared in a single skillet for seamless cooking, this dish promises a delightful medley of textures and flavors that will tantalize your taste buds.
Our collection of recipes caters to diverse culinary preferences, offering variations that range from classic to contemporary. Whether you seek a traditional approach or crave a modern twist, we have the perfect recipe for you. Discover the timeless charm of our classic skillet cod, clams, and corn recipe, where the natural flavors of the ingredients take center stage. For a touch of elegance, try our sophisticated skillet cod with clams, corn, and white wine, where the subtle acidity of white wine enhances the dish's complexity.
If you're seeking a spicy kick, our skillet cod, clams, and corn with chorizo recipe delivers a delightful balance of heat and smokiness. For a vegetarian alternative, our skillet corn, clams, and vegetable recipe offers a vibrant and flavorful combination of vegetables, making it a perfect choice for those who prefer plant-based cuisine.
No matter your culinary preferences, our collection of skillet cod, clams, and corn recipes promises a culinary journey that will leave you craving more. Embark on this flavor-filled adventure and experience the joy of cooking and eating this delectable dish.
SKILLET COD, CLAMS, AND CORN WITH PARSLEY
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Provided by Claire Saffitz
Categories Bon Appétit Seafood Fish Shellfish Cod Clam White Wine Corn Summer Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.
- Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5-7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
- Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn't open, to platter with cod.
- Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.
SKILLET COD, CLAMS, AND CORN WITH PARSLEY
Categories Apple
Number Of Ingredients 1
Steps:
- Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. (Coating the cod with flour before cooking prevents the flaky fillets from tearing; any bits left in the pan will give body to the clam mixture.) Tap off excess and set on a platter, flour side up. When buying a big portion of cod or other skinless fish, you'll often end up with the skinny tail end. Keep it from overcooking by folding the tail end underneath itself to create a piece that's closer in thickness to the rest of the fillets. Then proceed to cook it as you would any other piece.
- Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5-7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets. Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn't open, to platter with cod. Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.
Tips:
- Fresh seafood is key. For the best results, use fresh cod and clams. If you can't find fresh seafood, you can use frozen, but be sure to thaw it completely before cooking.
- Don't overcrowd the skillet. If you overcrowd the skillet, the seafood will not cook evenly. Cook the seafood in batches if necessary.
- Season the seafood well. Be generous with the salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Cook the seafood until it is cooked through. The cod should be opaque and the clams should be open. If the seafood is not cooked through, it can be dangerous to eat.
- Serve the seafood immediately. This dish is best served hot with a side of your favorite vegetables.
Conclusion:
This skillet cod, clams, and corn with parsley is a delicious and easy-to-make seafood dish. It is perfect for a weeknight meal or a special occasion. The cod and clams are cooked in a flavorful broth with corn and parsley. The dish is served over rice or pasta. Give this recipe a try the next time you are looking for a seafood dish that is both healthy and delicious.
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