Recipe

Salt Cod And Clam Stew Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 3 months, 3 weeks ago At one time, you could find salt cod—fish preserved by drying and salting—on Viking ships. Now you can find it in specialty food stores. What to buy: Look for salt cod near the fish counter in specialty food stores. It often comes in wooden 1-pound boxes. ... More Prep:20m Cook:75m Servings:4	Greekgirrrl
	clams saltcod beans garlic

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Ingredients

1/2 pound salt cod

2 cups dried white beans (such as great Northern or cannellini beans)

1 tablespoon kosher salt

1 quart whole milk

1 tablespoon whole black peppercorns

2 bay leaves

1 tablespoon unsalted butter

2 teaspoons minced garlic (about 2 medium cloves)

1/2 cup diced Carrot:carrot (about 1 large carrot)

1 1/2 cups chopped leeks, white and light green parts only

1 tablespoon chopped fresh thyme

1 pound Manila clams, scrubbed

1 1/2 cups dry white wine

1/2 teaspoon grated lemon zest

3 tablespoons chopped fresh Italian parsley

Extra-virgin olive oil, for drizzling

Directions

Place salt cod in a large glass or plastic mixing bowl with enough cold water to cover, and let soak for 24 hours in the refrigerator, changing the water two or three times. Put beans in another bowl, cover them with cold water, and let soak for 24 hours in the refrigerator.

Drain beans. Transfer them to a medium saucepan, and add fresh cold water to cover. Bring to a simmer and cook gently (do not boil) until beans are tender, about 40 minutes. Add salt after 20 minutes. Strain beans and reserve some of the cooking liquid.

Drain salt cod and trim off any brown flesh. Place cod in a medium saucepan and add milk, peppercorns, and bay leaves. Simmer over medium-low heat until fish is soft and flakes easily, about 20 minutes. Remove from heat, strain fish from the pan, and place in a bowl. Use a fork to flake cod into bite-size pieces. Discard milk and seasonings.

Melt butter in a large saucepan over medium heat. Add garlic, carrot, leeks, and thyme, and cook for 3 minutes, stirring occasionally. Add clams and wine, stir, and cover. Cook just until clams open, about 7 to 10 minutes. (Discard any clams that do not open.)

Add cod, beans, lemon zest, and parsley and stir; add some of the bean-cooking liquid if the stew seems too thick. Ladle stew into small bowls, drizzle with olive oil, and serve.

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Comments

waterlily 3 months, 3 weeks ago said:
This sounds earthy and wonderful! I've only recently been introduced to the wonders of salt cod by a Basque friend, and I've been looking for new things to try with it. This sounds terrific with the clams and lemon zest. Thanks so much for sharing!

grizzlybear 3 months, 3 weeks ago said:
Great recipe..........I have a smillary one.....i hate soaking the cod.....hahahaha

i made the mistake one time of using it stright from the box.......OH MAN.......;-(

Like your recipe will give it a try sometime...have a great day

lunasea 3 months, 3 weeks ago said:
Oh yeah...this recipe rocks, Helene! Can't wait to try it out and taste it. Thanks so much and here's a high 5 for you!

bluewaterandsand 3 months, 3 weeks ago said:
Sounds great! I am trying this one at end of the week.

trigger 3 months, 1 week ago said:
Oh so good Helene I love the grated lemon zest it brings out the flavor of the clams and adds a nice scent to the broth.
Michael

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