Salt Cod And Clam Stew
From greekgirrrl 17 years ago
- 75 minutes to make
- Serves 4
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. Read more It often comes in wooden 1-pound boxes. See less
Ingredients
- 1/2 pound salt cod shopping list
- 2 cups dried white beans (such as great Northern or cannellini beans) shopping list
- 1 tablespoon kosher salt shopping list
- 1 quart whole milk shopping list
- 1 tablespoon whole black peppercorns shopping list
- 2 bay leaves shopping list
- 1 tablespoon unsalted butter shopping list
- 2 teaspoons minced garlic (about 2 medium cloves) shopping list
- 1/2 cup diced carrot:carrot (about 1 large carrot) shopping list
- 1 1/2 cups chopped leeks, white and light green parts only shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 1 pound Manila clams, scrubbed shopping list
- 1 1/2 cups dry white wine shopping list
- 1/2 teaspoon grated lemon zest shopping list
- 3 tablespoons chopped fresh Italian parsley shopping list
- extra-virgin olive oil, for drizzling shopping list
How to make it
- 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.
The Rating
Reviewed by 9 people-
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!
waterlily
in Joplin loved it
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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!
lunasea
in Orlando loved it
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Sounds great! I am trying this one at end of the week.
bluewaterandsand
in GAFFNEY loved it
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