Enjoy this hearty and healthy fish stew with a simple salad of mixed greens and a crisp, refreshing glass of white wine!
xo, The Wine Chef
Four 6-ounce skinless cod fillets
Salt and pepper
2 Tablespoons all-purpose flour
2 Tablespoons olive oil
1/4 cup minced shallots
2 garlic cloves, minced
3/4 cup diced tomatoes
1 pound manilla clams, scrubbed
1/2 cup dry white wine
1/2 cup bottled clam broth
2 Tablespoons unsalted butter
One 15.25 ounce can of butter beans, drained and rinsed
2 Tablespoons chopped parsley (optional)
pinch of smoked sweet paprika (optional)
1) Preheat oven to 375. Season the fish with salt and pepper and dust lightly with flour
2) In a medium ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the cod and cook over high heat until golden on the bottom, about 4 minutes. Turn the cod. Transfer to the oven and roast for 8-10 minutes or until the flesh flakes with a fork. Transfer to bowls.
3) In another large skillet, heat the remaining olive oil until shimmering. Add the shallots and sauté until lightly browned. Add the garlic, tomatoes and clams. Cook over high heat for 1 minute. Add the wine and cook, stirring for 1 minute.
4) Add the broth and cook, stirring, until the clams open and the liquid is reduced to 1/4 cup, about 7 minutes.
5) Tilt the skillet so the liquid pools to one side. Add the butter and swirl until melted. Add the beans and stir everything together with the sauce and spoon over the fish. Sprinkle with parsley and paprika. Serve and enjoy!!.
Crisp white wines from the Loire Valley will accompany this dish extremely well.
Following are a few suggestions:
2014 Domaine de la Pepiere Muscadet Sevre-et-Maine Sur Lie $12
2013 Baron de Ladoucette Pouilly-Fume $37
2014 Pascal Jolivet Sancerre $23